{"id":33317,"date":"2025-09-19T15:59:56","date_gmt":"2025-09-19T08:59:56","guid":{"rendered":"https:\/\/9amchef.com\/?p=33317"},"modified":"2025-09-19T15:59:56","modified_gmt":"2025-09-19T08:59:56","slug":"espresso-martini-cheesecake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/espresso-martini-cheesecake\/","title":{"rendered":"Espresso Martini Cheesecake"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/espresso-martini-cheesecake\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Espresso-Martini-Cheesecake.jpg\" alt=\"\" class=\"wp-image-33318\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Espresso-Martini-Cheesecake.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Espresso-Martini-Cheesecake-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Espresso-Martini-Cheesecake-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Attention espresso martini enthusiasts, get ready for a cheesecake experience like no other. This cheesecake is a delightful blend of rich coffee liqueur and espresso-infused filling, topped with a velvety espresso whipped cream and a dusting of cocoa powder. And of course, we couldn&#8217;t forget the espresso beans!<\/p>\n\n\n\n<p>This cheesecake is as easy to make as a classic one but adds a delightful twist to your holiday table. With a simple Oreo crust, it&#8217;s the perfect match for the rich coffee flavors. Picture yourself sipping a martini while indulging in a slice of this heavenly cheesecake.<\/p>\n\n\n\n<p>You can prepare the cheesecake up to 3 days ahead. Simply store it in the refrigerator in an airtight container and wait to add the whipped cream until you&#8217;re ready to serve.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 33319-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Espresso Martini Cheesecake<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>**CRUST**<\/li><li>Cooking spray<\/li><li>24 Oreos<\/li><li>4 tablespoons unsalted butter (melted)<\/li><li>Pinch of kosher salt<\/li><\/ul><h4>**FILLING**<\/h4><ul><li>1\/3 cup heavy cream<\/li><li>1 tablespoon instant espresso<\/li><li>4 8-ounce blocks cream cheese, softened<\/li><li>1 cup granulated sugar<\/li><li>3 large eggs<\/li><li>1\/4 cup Kahl\u00faa<\/li><li>1\/2 teaspoon kosher salt<\/li><\/ul><h4>**TOPPING**<\/h4><ul><li>3\/4 cup heavy cream<\/li><li>2 tablespoons confectioners&#8217; sugar<\/li><li>1\/2 teaspoon instant espresso<\/li><li>Unsweetened cocoa powder (for dusting)<\/li><li>Espresso beans (for topping)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**CRUST**<\/h4><ol><li>Preheat the oven to 325\u00b0F. Grease an 8&#8243; or 9&#8243; springform pan with cooking spray.<\/li><li>Pulse Oreos in a food processor until fine crumbs form. Transfer to a large bowl. Mix in melted butter and salt until combined (the mixture should resemble wet sand). Press into the bottom and up the sides of the prepared pan.<\/li><li>Bake the crust until darkened and fragrant, about 12 minutes. Transfer to a wire rack and let cool.<\/li><\/ol><h4>**FILLING**<\/h4><ol><li>In a small pot over medium heat, warm cream and espresso powder until the espresso is dissolved. Let it cool.<\/li><li>In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the cooled cream mixture, Kahl\u00faa, and salt until combined. Pour the filling into the crust.<\/li><li>Wrap the bottom of the pan in foil and place it in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.<\/li><li>Bake the cheesecake until the center only slightly jiggles, about 1 hour 30 minutes. Turn off the oven, prop open the door, and let the cheesecake cool in the oven for about 1 hour.<\/li><li>Remove the foil and refrigerate the cheesecake until chilled, at least 5 hours or overnight.<\/li><\/ol><h4>**TOPPING**<\/h4><ol><li>In a large bowl, beat cream, confectioners\u2019 sugar, and espresso powder until medium peaks form.<\/li><li>Spread the whipped cream over the cheesecake. Cover half of the top with parchment paper and dust the exposed half with cocoa powder. Arrange a few espresso beans on the undusted side for a finishing touch.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 33319-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Espresso Martini Cheesecake<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>**CRUST**<\/li><li>Cooking spray<\/li><li>24 Oreos<\/li><li>4 tablespoons unsalted butter (melted)<\/li><li>Pinch of kosher salt<\/li><\/ul><h4>**FILLING**<\/h4><ul><li>1\/3 cup heavy cream<\/li><li>1 tablespoon instant espresso<\/li><li>4 8-ounce blocks cream cheese, softened<\/li><li>1 cup granulated sugar<\/li><li>3 large eggs<\/li><li>1\/4 cup Kahl\u00faa<\/li><li>1\/2 teaspoon kosher salt<\/li><\/ul><h4>**TOPPING**<\/h4><ul><li>3\/4 cup heavy cream<\/li><li>2 tablespoons confectioners&#8217; sugar<\/li><li>1\/2 teaspoon instant espresso<\/li><li>Unsweetened cocoa powder (for dusting)<\/li><li>Espresso beans (for topping)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**CRUST**<\/h4><ol><li>Preheat the oven to 325\u00b0F. Grease an 8&#8243; or 9&#8243; springform pan with cooking spray.<\/li><li>Pulse Oreos in a food processor until fine crumbs form. Transfer to a large bowl. Mix in melted butter and salt until combined (the mixture should resemble wet sand). Press into the bottom and up the sides of the prepared pan.<\/li><li>Bake the crust until darkened and fragrant, about 12 minutes. Transfer to a wire rack and let cool.<\/li><\/ol><h4>**FILLING**<\/h4><ol><li>In a small pot over medium heat, warm cream and espresso powder until the espresso is dissolved. Let it cool.<\/li><li>In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the cooled cream mixture, Kahl\u00faa, and salt until combined. Pour the filling into the crust.<\/li><li>Wrap the bottom of the pan in foil and place it in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.<\/li><li>Bake the cheesecake until the center only slightly jiggles, about 1 hour 30 minutes. Turn off the oven, prop open the door, and let the cheesecake cool in the oven for about 1 hour.<\/li><li>Remove the foil and refrigerate the cheesecake until chilled, at least 5 hours or overnight.<\/li><\/ol><h4>**TOPPING**<\/h4><ol><li>In a large bowl, beat cream, confectioners\u2019 sugar, and espresso powder until medium peaks form.<\/li><li>Spread the whipped cream over the cheesecake. Cover half of the top with parchment paper and dust the exposed half with cocoa powder. Arrange a few espresso beans on the undusted side for a finishing touch.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Attention espresso martini enthusiasts, get ready for a cheesecake experience like no other. This cheesecake is a delightful blend of rich coffee liqueur and espresso-infused filling, topped with a velvety espresso whipped cream and a dusting of cocoa powder. And of course, we couldn&#8217;t forget the espresso beans! This cheesecake is as easy to make &#8230; <a title=\"Espresso Martini Cheesecake\" class=\"read-more\" href=\"https:\/\/9amchef.com\/espresso-martini-cheesecake\/\" aria-label=\"Read more about Espresso Martini Cheesecake\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-33317","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=33317"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33317\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=33317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=33317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=33317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}