Lifestyle

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.

Welcome to My Portuguese Mother

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Welcome to My Portuguese Mother! I am thrilled to finally launch my food blog after many hours of cooking, shooting, editing and mostly eating! This blog was created to show my passion for cooking/baking and food that inspired it all.

I have been lucky to travel to Portugal every summer, and through the years I’ve tasted many great dishes.

 I wanted to create a space where I can not only show the food I love to eat, but the food that really runs through my veins, Portuguese food! Ill be cooking a lot of varieties of food, from what’s trending, to classic Portuguese recipes.

I hope that you all follow along on my food adventures and cook along with me.

 

 
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A LITTLE ABOUT ME

 

The food I love to cook

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The people I love

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MOM
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the places I love

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The food I love to eat

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