People have started making pornstar martini cheesecakes and surprisingly, they actually look pretty delicious. Perfect for summer, it’s a combination of one of the most popular cocktails and desserts.
The current food trend which is sweeping across social media appears to be the pornstar martini cheesecake, a favourite fan tipple, the cocktail is usually made with vanilla-flavoured vodka, passoã, passionfruit juice and lime.
However, the pornstar martini looks even more divine in cake form, as food blogger Cakehole has shared how you can make the yummy looking recipe at home.
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GOEDE VRIJDAG: Pornstar martini’s bij het ontbijt klinkt voor mij als de ideale wereld (haha, drankorgel). Nou heb ik dat natuurlijk nog nooit echt gedaan, maar met deze taart kom ik aardig in de buurt! Kei simpel en lekker voor Pasen. Mijn tip: ga los met de vanille! Dat is zooo lekker in combi met die passievrucht! Ik ben verliefd! Recept via LINK IN BIO! Liefs, 🍪 PS. Er zit geen alcohol in, dus hij is lekker voor iedereen! #kuukskes #goedevrijdag #pornstarmartini #pornstar #martini #nonalcoholic #pornstarmartinitaart #nobakecheesecake #pornstarmartinicheesecake #vrijmibo #ontbijttaart #alcoholvrij
According to the recipe she shared on her blog, you will need:
- 100g of butter
- 300g of digestive biscuits
- 600g of cream cheese
- 450g of greek yoghurt
- 250g of caster sugar
- 3 eggs
- 1.5tsp of cornflour
- A small bottle of prosecco
- 6 passionfruits
- 1tsp of icing sugar
To begin making your own pornstar martini cheesecake, you will need to preheat your oven to 170C/150C (fan) and then grab your baking tin.
First of all, you need to heat your butter in a saucepan. Following this, you need to crush the digestive biscuits with a rolling pin and then stir it through the butter until all the crumbs are evenly coated in butter and are clumping. Grab your lined baking tin and compact the clumped digestive biscuits at the bottom.
To make the rich cheesecake filling, mix your cream cheese, yoghurt, sugar, eggs and cornflour. Keeping adding a dash of prosecco whilst mixing until you’re satisfied with the flavour and then pour the mixture on the base.
Finally, you need to work on your topping. Blend the passionfruit seeds and icing in a food processor until blitzed. Then drizzle this onto your cheesecake and pop it in the oven for around 50 minutes.
The food blogger has advised: “It’s baked when the top looks set but there is still a slight wobble when you shake it lightly.”
So that it sets, leave it in the fridge until complete.
Although Cakehole decided to cut hers up into squares to make yummy little bites, you can leave yours whole to make one amazing showstopping piece.
Below are some attempts made by others: