Recipe courtesy of Amy Strickland
Mocha Raspberry Cheesecake
- Level: Intermediate
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 729
- Total Fat
- 55
- Saturated Fat
- 31
- Carbohydrates
- 55
- Dietary Fiber
- 2
- Sugar
- 47
- Protein
- 11
- Cholesterol
- 201
- Sodium
- 404
- Total: 4 hr 45 min (includes cooling and chilling time)
- Active: 40 min
Ingredients
1/2 cup chocolate-wafer cookie crumbs
4 tablespoons (1/2 stick) unsalted butter, melted, plus 1 tablespoon
2 tablespoons instant espresso powder
1 tablespoon hot water
1/4 teaspoon ground cinnamon
Four 8-ounce packages cream cheese, room temperature
1/2 cup granulated sugar
4 eggs, room temperature
One 14-ounce can sweetened condensed milk
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 cup fresh raspberries
1 1/2 cups chopped semisweet chocolate
1 1/2 cups heavy cream
1 tablespoon corn syrup
Directions
- Preheat the oven to 350 degrees F.
- Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F.
- Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth.
- Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature.
- Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.)
- Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve.