Espresso Martini Cheesecake (baked)

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Espresso Martini Cheesecake (baked)

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Ingredients

8 piece(s)

Base

250 grams Choc Ripple Biscuits
60 grams Butter, softened

Cheesecake

40 grams Espresso coffee
40 grams kahlua
500 grams cream cheese, Softened
200 grams sour cream
2 eggs
90 grams brown sugar

Syrup

10 grams Espresso coffee
60 grams kahlua
50 grams brown sugar

To serve (optional)

150 grams cream, whipped
50 grams chocolate, grated

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6

1h 45min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
New Zealand

Recipe's preparation

Espresso Martini Cheesecake (baked)

Preheat oven 140 deg C.
Line a springform pan with bakng paper.

BASE
Crush biscuits on Speed 6 for 5 secs.
Add butter and mix on Speed 4 for 10 secs.
Press into prepared pan. Refridgerate.

FILLING

Mix all filling ingredients on Speed 6 for 20 secs.
Scrape down sides of bowl and repeat if necessary.
Pour onto base in prepared pan.
Bake for 1 to 1 1/4 hours (unitl baked but still slightly wobbly in centre).
Chill for at least 4 hours or overnight.

SYRUP
Place all ingredients for syrup into bowl.
Cook on Speed 2, 80 degs, for 3 mins.
Cool completely.

TO SERVE
Drizzle syrup over cake.
Optional - Serve with whipped cream and then drizzle. Top with grated chocolate.

Accessories you need

Spatula TM5/TM6
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Tip

Lactose Free option - using Nuttlex and lactose free cream cheese and sour cream.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.