Cocktail hour

Five opulent bakes inspired by classic cocktails

- ADAM BUSH and ANNA GLOVER

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.

2 Whip together the soft cheese, mascarpone, icing sugar and vanilla in a stand mixer until smooth, then add 500ml of the double cream and whisk until thick.