Espresso martini cheesecake recipe

Butter and line a 23cm loose-bottomed cake tin with baking parchment. Put the digestive biscuits (250 g) into a plastic food bag and crush to crumbs using a rolling pin. Transfer to a bowl, then pour over the butter (100 g). Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin, then press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.

In a large bowl, beat the soft cheese (600 g) for a minute with an electric whisk until smooth and fluffy. Then add the icing sugar (75 g) and beat again until smooth.

Pour in the cold double cream (300 ml), espresso martini (150 ml) and hazelnut crème (1 tbsp) and whisk again for 2-3 minutes until it becomes thick and you see soft peaks form. Add the cream mix to the biscuit base and smooth down with a spatula.

Set the cheesecake in the fridge for at least 8 hours, ideally overnight.

Once set, remove from the tin and top with shavings of the milk, dark or white chocolate (70 g), or all three.