VANILLA BEAN LIQUEUR RECIPES

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ESPRESSO MARTINI CHEESECAKE RECIPE | BBC GOOD FOOD



Espresso martini cheesecake recipe | BBC Good Food image

Make this grown-up dessert for a celebration dinner, or as an alternative to Christmas pudding. Spiked with coffee liqueur, it’s sophisticated and luxurious

Provided by Esther Clark

Categories     Dessert

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 15

70g salted butter, plus extra for the tin
100g dark chocolate digestive biscuits
150g almond cantuccini or biscotti
150g dark chocolate, chopped
500g full-fat soft cheese
180g icing sugar
300ml double cream
30ml espresso or strong coffee
50ml coffee liqueur
1 tsp vanilla bean paste, or 1 vanilla pod, split and seeds scraped out
50ml coffee liqueur
50ml espresso or strong coffee
50g golden caster sugar
200g soured cream
30g chocolate-coated coffee beans

Steps:

  • Butter a 20 x 25 x 4.5cm loose- bottomed cake tin or a roughly 23cm loose-bottomed square cake tin and line with baking parchment. Melt the butter in a pan over a low heat, then pour into a large bowl and set aside.
  • Put the digestive biscuits and cantuccini or biscotti in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed sandwich bag and bash to crumbs with a rolling pin. Tip into the bowl containing the butter and stir to combine. Transfer the buttery crumbs to the prepared tin and firmly press into the base. Chill for 30 mins, or freeze for 10 mins.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth, then leave to cool to room temperature, about 15 mins.
  • Divide the soft cheese, icing sugar and double cream equally between two bowls. To one bowl, add the cooled melted chocolate and beat with an electric whisk until thick and creamy. To the second bowl, add the coffee, coffee liqueur and vanilla, and beat until thick and creamy, about 3-5 mins (the coffee mixture will not get quite as thick). Spoon the chocolate mixture over the biscuit base and level with a palette knife. Freeze for 30 mins, or until starting to firm up. Spoon over the coffee mixture, level the surface and return to the freezer for at least another 24 hrs. Will keep frozen, well covered, for up to two weeks.
  • On the day you want to serve the cheesecake, make the coffee syrup. Pour the coffee liqueur, coffee and sugar into a small saucepan. Bring to a simmer and cook for 5 mins, or until syrupy enough to coat the back of a spoon. Leave to cool completely.
  • Take the cheesecake out of the freezer 1 hr before serving. Once defrosted, the cheesecake will keep in the fridge for up to three days. Spread the soured cream over the top, drizzle with the coffee syrup, then scatter over the coffee beans. Cut into 12 squares and serve straightaway (after about 5 mins the syrup will crack the soured cream).

Nutrition Facts : Calories 548 calories, FatContent 38 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

RUMCHATA CHEESECAKE RECIPE: HOW TO MAKE IT



RumChata Cheesecake Recipe: How to Make It image

I like to experiment and make new and unusual-flavored cheesecakes. When I tried RumChata at a friend's party, I knew it would make a great cheesecake. For a pretty presentation, drizzle it with caramel syrup or topping, or sprinkle on some toasted coconut. —Christine Talley, Hillsboro, Missouri

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 10

1 package (10 ounces) shortbread cookies, finely crushed
4 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3/4 cup vanilla Greek yogurt
3/4 cup RumChata liqueur
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1 carton (16 ounces) frozen whipped topping, thawed
Ground cinnamon, optional

Steps:

  • Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.

Nutrition Facts : Calories 657 calories, FatContent 47g fat (28g saturated fat), CholesterolContent 166mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 47g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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