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  • Olive Magazine

    cocktail hour

    Feb 24, 2022 7 minutes
    Recipes ADAM BUSH and ANNA GLOVER Photographs MOWIE KAY

    cover recipe

    espresso mastini cheesecake

     This bitter-sweet cheesecake with a boozy syrup is seriously addictive and perfect for entertaining a crowd. Make a few days ahead and simply pour over the glossy syrup to serve.

    45 MINUTES + CHILLING | SERVES 12›15 | EASY

    Lotus Biscoff biscuits 250g, whizzed or bashed to crumbs
    unsalted butter 125g, melted
    soft cheese 600g
    mascarpone 250g
    icing sugar 120g, sifted
    vanilla bean paste 2 tsp
    double cream 600ml
    cocoa powder 85g, sifted
    chocolate spread (such as Nutella) 50g, stirred or warmed slightly to loosen
    espresso powder 1 tbsp
    coffee liqueur 1 tbsp
    chocolate-covered coffee beans to serve

    SYRUP

    golden caster sugar 100g
    coffee liqueur 4 tbsp
    vodka 4 tbsp
    espresso powder 1 tbsp

    1 Line a 25cm x 20cm traybake or brownie tin, that is at least 5cm deep, with baking paper so that it overhangs – this will help you lift the cheesecake out later. Tip the biscuit rubble into a bowl and pour over the melted butter. Mix well until it resembles damp sand, then transfer to the prepared tin, packing it into the base with the back of a spoon. Chill.

    Whip together the soft cheese, mascarpone, icing

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