Espresso martini cheesecake

Inspired by the ingredients used in the famously indulgent cocktail and with a thin layer of sour cream on top, just like traditional New York cheesecake.

SERVES 10-12 BASE 50g salted butter, plus extra for greasing 200g digestive biscuits 1 tbsp cocoa powder CHEESECAKE 600g soft full-fat cream cheese 150g caster sugar 2 tbsp cornflour 2 tbsp instant espresso powder 2 eggs, beaten 100ml double cream 75ml Kahlúa or other coffee liqueur 50ml vodka TOPPING 250ml soured cream 1 tbsp caster sugar chocolate-coated coffee beans KITCHEN KIT a 20cm round loose-bottomed cake tin 1 Grease the cake tin and line it with baking parchment. Melt the butter in a small saucepan or microwave. Blitz the digestive biscuits in a food processor with the cocoa powder until they resemble fine crumbs, then pour the melted butter into the processor and blitz again. Alternatively, place the biscuits and cocoa powder in a plastic bag, seal and crush with a rolling pin. Press the crumbs into the base of the lined tin with the back of a spoon to get an even layer. Place the base in the fridge to chill. 2 Preheat the oven to 170C/150C fan/gas 3. Beat the cream cheese and sugar together in a large bowl until smooth, then stir in the cornflour and espresso powder. 3 Add the eggs and stir gently, trying not to incorporate too much air, then mix in the double cream, Kahlúa and vodka. 4 Remove the base from the fridge and wrap the bottom of the tin in a double layer of tinfoil so the cheesecake mixture doesn’t leak out. Place the cake tin in a roasting tin and boil a kettle. 5 Pour the cheesecake mixture over the chilled base. Fill the roasting tin with boiling water until it reaches halfway up the cheesecake tin. Bake the cheesecake for 50 minutes to 1 hour or until the top feels set with a slight wobble in the centre. Remove from the oven and allow to cool for 10 minutes (still in the roasting tin of water). 6 To make the topping, beat the soured cream with the caster sugar and carefully spread it over the top of the cheesecake, being careful not to pierce the surface. Bake for a further 10 minutes, then lift the tin out of the water and allow the cheesecake to cool completely at room temperature. Remove the tinfoil and chill in the fridge for at least 3 hours, or overnight. 7 When you’re ready to serve, top the cheesecake with a few chocolate-coated coffee beans.