Espresso Martini

I've crafted the ultimate dessert by merging two of my favorites: cheesecake and espresso martinis! Introducing the Espresso Martini Cheesecake, a delightful fusion of tangy, sweet, and boozy flavors. With a chocolate cookie crust and a creamy filling made from espresso and coffee liqueur cream cheese, this cheesecake is sure to satisfy any craving. To elevate it even further, I've topped it with a coffee liqueur glaze and a dollop of whipped cream. Perfect for any occasion—brunch, dessert, or a cocktail party!

Photo by Katie Melody

INGREDIENTS 

• 4 8 ounce packages cream cheese, room temperature

• 1 1/3 cup sugar

• 1/2 teaspoon salt

• 2 teaspoons coffee extract

• 1 cup sour cream, room temperature

• 1/4 cup Kaluha

• 1 shot of espresso or strong coffee

• 2 tablespoons flour

  COFFEE SYRUP

• 1/4 cup Kaluha

• 1 teaspoon coffee extract

• 1/4 cup sugar

• 1 tablespoon water

• Chocolate Covered Espresso Beans

RECIPE

1. Line a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. Preheat the oven to 350°F.

2. In a food processor, pulse the cookies until fine crumbs form, then add the espresso powder and melted butter, pulsing until combined.

3. Pour the crumbs into the pan and use a spatula, the bottom of a shot glass, or a measuring cup to press an even layer of crumbs along the bottom of the pan.

4. Place the pan on the center rack in the oven and bake for 15 minutes. Once baked, set the crust aside to cool on a rack while you make the cheesecake.

5. In a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese until soft and creamy. Add the sugar and salt and beat until the cream cheese is light. Beat in the extract and eggs.

6. Add the sour cream, Kahlúa, and coffee into the cheesecake mixture. Lastly, add the flour and beat until just combined.

7. Give the batter a few stirs with a rubber spatula to ensure nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. Put the foil-wrapped springform pan in a roasting pan large enough to hold the pan and room for water in the oven. Pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

8. Bake the cheesecake for about 1½-2 hours, or until just set and slightly jiggly. Turn off the oven's heat and crack the door open or prop it open with a wooden spoon, allowing the cheesecake to cool slowly for 1 hour.

9. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.

10. When the cheesecake has cooled, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 4 hours, preferably overnight.

11. For the coffee syrup, in a small saucepan, add the Kahlúa, extract, and sugar, and cook for 3-4 minutes until syrupy or until it coats the back of a spoon. Set aside to cool; it will thicken up. (If the sauce becomes too thick, heat it up in the microwave, or add a few teaspoons of water and stir.)

12. At serving time, remove the sides of the springform pan and set the cheesecake on a serving platter. Pour the syrup on top and garnish with a few chocolate-covered espresso beans.

Thanksgiving Guide

Happy Thanksgiving !

Thanksgiving is only a few days away, and if you're still trying to figure out what to make for Thanksgiving or a Friendsgiving, look no further! 

I've come up with a list of all delicious sides that will pair perfectly with your turkey! 

I have been thinking about my own Thanksgiving table, and form as far as I can remember, we have had the same menu, no dishes were ever added or taken away, and that's because everything on that table goes perfectly with each other - the perfect harmony between savory and sweet.

So here are a few of my favorite savory and sweet recipes that i think are perfect to celebrate and share with family and friends 

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Macaroni & Cheese

Leafy Herb Salad

Brown Butter Mashed Sweet Potatoes

Cauliflower Gratin

Pear Apple and Ginger Pie

Classic Apple Pie

Pumpkin Meringue Cheesecake

Cranberry Orange Chocolate Tart

Leafy Herb Salad

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Ingredients

•  4 cups spicy greens, such as arugula, mizuna or torn mustard greens

• 1 bunch parsley, leaves and tender stems  

•  1 bunch cilantro, leaves and tender stems

• 1 bunch chives, coarsely chopped

• 1 to 2 cups fresh mint (or dill leaves)

• 1 lemon

•  Flaky salt and freshly ground black pepper

•  Olive oil

Recipe

1. Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves.

2. Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

     Recipe by Alison Roman
   

Brown Butter Mashed Sweet Potatoes

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Ingredients

• 39 oz. sweet potatoes ( about 2 ½ lbs) , peeled and cut into 1-inch cubes

• Salt & pepper

• 1 stick salted butter

• ½ cup whole milk

• 4 - 6 leaves fresh sage

Recipe

1. Bring a large pot of water to a boil. Add sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.

2. Drain the cooked potatoes and add them to a food processor. Add the milk, season with salt and pepper and pulse until the mixture is creamy and smooth. Taste to adjust any seasoning.

3. Meanwhile, melt the stick of butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Stir the browned bits off of the bottom of the pan. 

4. Pour the potatoes in a serving bowl. Top the potatoes with the brown butter sauce, and sage leaves.