Two Chimps Espresso Martini Cheesecake

Fancy making something awesome this week? Well; we have just the thing….

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Loads of people love cheesecake and loads of people love espresso martinis right? So, let’s combine the two to make one deliciously boozy pudding. Even better than that, we’re using freshly roasted and ground Two Chimps Coffee! What can go wrong eh?

You will need:

For the Cheesecake

• 70g salted butter, plus extra for greasing
• 100g chocolate oaty biscuits
• 150g ginger biscuits
• 150g dark chocolate, chopped
• 500g full-fat cream cheese
• 180g icing sugar
• 300ml double cream
• 30ml Two Chimps Espresso
• 50ml Two Birds Espresso liqueur
• 1 vanilla pod or ¼ teaspoon of vanilla bean paste

For the coffee drizzle

• 50ml Two Birds Espresso liqueur
• 50ml Two Chimps Espresso
• 50g golden caster sugar

To serve

• 200g sour cream
• 30g chocolate-coated coffee beans (Optional)

Let’s go

Method

Grease a 23cm diameter springform cheesecake tin with butter and line with greaseproof paper. Melt the butter in a saucepan over a low heat, then pour into a large bowl.

Put the oaty biscuits and ginger nuts in a food processor and blitz to fine crumbs.

If you don’t have a food processor then stick them in a plastic food bag and bash with a rolling pin.

Add the crumbs into the melted butter and stir to combine. Pour them into the prepared tin and press firmly into the base. Pop in the fridge for 30 mins, or freezer for 10 mins.

Melt the chocolate slowly over a bain-marie until smooth, then leave to cool for about 15 mins.

Halve the cream cheese, icing sugar and double cream and put half of each into two bowls. Add the melted chocolate to one of the bowls and beat with an electric mixer until thick and creamy.

Add the coffee, coffee liqueur and vanilla to the second bowl and beat until thick and creamy, about 3-5 mins. It won’t be as thick as the first mixture.

Pour the chocolate mixture over the biscuit base and level. Pop in the freezer for about 30 mins. Pour the coffee mixture on to that and level. Pop in the fridge to cool for at least 4h.

Make the coffee drizzle.

Add the coffee liqueur, coffee and sugar into a small saucepan.

Slowly heat and simmer for 5 mins or until nice and syrupy. Pour into a small bowl to cool completely.

When you are ready to serve, take the cheesecake out of the fridge.

Pour the sour cream on the top and level.

You can either pour the coffee drizzle and coffee beans on before you serve, or serve it in slices to your guests so they can drizzle as required.

Voila! It’s ready to eat!

Tips

You can freeze this cheesecake for up to 2 weeks. Make sure you take it out of the freezer 1h before you want to serve it and make the syrup at that time too.

We think you’d also like:

Espresso Martini Ice Cream

Chocolate and Coffee Brownies

Coffee Spread for Pancakes

Well, how’d it go? Share your Espresso Martini Cheesecake masterpieces with us using the hashtag #twochimpscoffee.

Need coffee worthy of the best cheesecake you will make today? We have just the thing.

Head over to our shop for the best coffee, hand roasted in small batches and with free 1^st class delivery on orders over £25.