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Your Favorite Dirty Martini
in Slice Form
It is no secret that I am obsessed with everything dirty martini, and this savory dirty martini cheesecake did not disappoint. The potato chip and cracker crust is perfect for the creamy, briny olive and blue cheese cream filling. It is as delicious as it is stunning. I love this for company because it is no-bake and make-ahead.
Table of Contents
Four Layers, One Cake
How to Make a Dirty Martini Cheesecake
The Crunchy Crust: Process the crackers smooth, but once the chips go in, only pulse a few times. You want to keep some crunch, so don’t over-pulse.
The Olive Blue Cheese Filling: Same as the crust, you want to make sure that you have processed this until smooth before adding the chopped chives, scallions, and olives. Once you add them, you basically just want to mix it.
Line the Ring if There’s No Pusher: For a 4.5 inch cake ring that’s open on both ends, line it with plastic wrap and leave an overhang so you can lift the finished cake straight out. If your mold has a pusher, you can skip the wrap and press it up and out.
Chill Between Layers: You cover and chill after every single layer. There are 4 of them. Crust, cheese, crust, cheese. You will need about 5 hours and 20 minutes just for the chill. So plan accordingly.
Make-Ahead
This cheesecake takes about 30 minutes of actual work, plus an hour and 20 minutes of chilling between the layers as you build. After that it needs at least 4 hours covered in the fridge to set. You can pull that off the morning of, but it’s best built the day before and kept well covered.
How to Serve
This appetizer is simply sliced and served cold. For the rest of the menu, you obviously have to start with a Blue Cheese Dirty Martini as your welcome cocktail. For your main, Steak Frites and a peppery Arugula Fennel Salad with Honey Dijon Dressing. For dessert, a creamy Berry Panna Cotta, which is also make-ahead and great for company.
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Frequently Asked Questions
Up to a day ahead. Build it, keep it covered in the fridge, and it holds until you’re ready to serve.
A 4.5 inch cake ring. If it is open on both ends, line it with plastic wrap and leave an overhang so you can lift the cake straight out. If your mold has a pusher, you can skip the wrap.
No. The cream cheese filling turns grainy once it thaws, so this one is best made fresh and kept in the fridge.
Equipment
- Ring mold, 4 inch
- plastic wrap
- Offset spatula
Ingredients
Crust
- 20 ritz crackers
- 4 tbsp unsalted butter, melted
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup plain potato chips
Olive Blue Cheese Filling
- 8 oz cream cheese
- 1.5 tbsp vodka
- 3 tbsp olive brine
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 lemon, zested
- 2.5 oz blue cheese, rough chopped
- 1 tbsp unsalted butter, melted
- 1/4 cup chives, finely chopped
- 2 scallions, finely chopped
- 1/2 cup castelvetrano olives, pitted and roughly chopped
Stuffed Olive Topping
- 12 to 15 castelvetrano olives, pitted
- 0.5 oz blue cheese
- olive oil, for drizzling
Instructions
- Make the Crust: Process the ritz crackers, melted butter, 1/4 tsp salt, and black pepper in a food processor until smooth. Add the potato chips and pulse lightly, keeping some texture. Wipe out the food processor.20 ritz crackers, 4 tbsp unsalted butter, 1/4 tsp salt, 1/4 tsp black pepper, 1 cup plain potato chips
- Whip the Cheese: Add the cream cheese, vodka, olive brine, garlic powder, onion powder, white pepper, allspice, 1/4 tsp salt, and lemon zest. Process until smooth. Remove about 1/4 cup and refrigerate for the frosting.8 oz cream cheese, 1.5 tbsp vodka, 3 tbsp olive brine, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp white pepper, 1/4 tsp allspice, 1/4 tsp salt, 1 lemon
- Add the Blue Cheese: Add the chopped blue cheese and 1 tbsp melted butter. Process until smooth.2.5 oz blue cheese, 1 tbsp unsalted butter
- Mix In: Add the chopped chives, scallions, and 1/2 cup olives into the cheese mixture and pulse a few times to incorporate.1/4 cup chives, 2 scallions, 1/2 cup castelvetrano olives
- Layer: Split the crust into 2 equal portions. Split the cheese mixture into 2 equal portions. Line the ring mold with plastic wrap, leaving an overhang, unless your ring has a pusher. Now we layer:• Add 1 crust portion and press it flat. Chill 30 minutes.• Add 1 cheese portion and spread it flat. Let set 30 minutes.• Add the last crust portion and press it flat. Let set 20 minutes.• Add the last cheese portion and spread it flat. Chill at least 4 hours.
- Finish: Stuff the reserved 0.5 oz blue cheese into the 12 to 15 olives. Lift the cheesecake out by the plastic wrap overhang, or push it out if the mold has a pusher. Spread the reserved cream cheese over the top. Arrange the stuffed olives on top and drizzle with olive oil.12 to 15 castelvetrano olives, 0.5 oz blue cheese, olive oil
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
