Preparation time
4h 20min
Total time
5h 35min
Portion
10
slice(s)
Level
easy
- TM 6
- TM 5
- TM 31
published: 2019/10/18
changed: 2019/10/18
Ingredients
Espresso Martini Cheesecake with Kahlua Syrup
- 250 grams Chocolate Ripple Biscuits
- 100 grams Butter, melted, cooled
- 2 tablespoons instant coffee granules
- 2 tablespoons kahlua
- 750 grams cream cheese, room temperature
- 300 grams sour cream, room termperature
- 3 eggs, room temperature
- 140 grams brown sugar
- whipped cream, to serve
- 20 grams chocolate coated coffee beans, chopped (optional)
- 2 level teaspoons hot water
Kahlua Syrup
- 1 teaspoons instant coffee granules
- 1 tablespoons Boiling water
- 60 grams kahlua
- 55 grams brown sugar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160c/140c fan forced. Grease and line a 22cm springfrom cake pan with baking paper and secure back in the pan.
- Place the biscuits in the thermo. Blend 20 secs, speed 9. Add melted butter (can do this first in the thermo, but i just melt mine in the microwave). Mix 5 seconds, Speed 5. Transfer biscuit mix in the prepared pan and presss evenly over base. Place in the fridge for 15 minutes.
- Meanwhile combine coffee, hot water and kahlua in thermo. mix 5 seconds, speed 5. Next, place the cream cheese, sour cream, eggs, sugar and coffee mixture in themo and process 30 seconds, speed 5. Spoon mixture over base and make a smooth surface. Bake for 1 hour and 15 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre. Leave cheesecake in oven, with door slightly ajar, until cooled completely. Place in the fridge for 4 hours or overnight to set. (I cooked mine at night, so left in overnight to cool)
- To make Kahlua and coffee syrup, add coffee and boiling water to thermo. Set thermo to 3 minutes, Varoma, Speed 2. Add Kahlua and sugar after 1 minute. Sauce should be slightly syrupy. Place into an airtight container and place in fridge until completely cool.
- Remove Cheesecake from pan and transfer to a serving plate. Top with cream a drixxle of kahlua and coffee syrup. Scatter with coffee beans, if using.
Cheesecake
Kahlua Syrup
Tip
Prep time includes cooling time.
Could also top cheesecake with grated dark chocolate instead of coffee beans
Thermomix Model
-
Recipe is created forTM 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 forTM 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!
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Recipe is created forTM 31
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.
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