Mocha Raspberry Cheesecake

Total Time:
4 hr 50 min
Prep:
35 min
Inactive:
3 hr
Cook:
1 hr 15 min

Yield:
about 12 servings
Level:
Intermediate

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


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    Recipe courtesy of Ina Garten