Mocha Raspberry Cheesecake
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Instant Espresso Powder1 tbsp
Water (hot)1 tsp
Ground Cinnamon1 cup
Granulated Sugar2 tbsps
Cornstarch2 tsps
Vanilla Extract1 cup
Raspberry (fresh)1.5 cups
Semisweet Chocolate (chopped)1.5 cups
Heavy Cream1 tbsp
Corn SyrupDirections:
1
Preheat the oven to 350 degrees F
2
Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl
3
Mix well and then press into the bottom of a 9-by-13-inch baking dish
4
Bake for 10 minutes
5
Remove the crumb crust from the oven and set aside
6
Lower the oven temperature to 225 degrees F
7
Combine the espresso powder, hot water and cinnamon in a bowl and set aside
8
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth
9
Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next
10
Add the condensed milk, cornstarch, vanilla and the espresso mixture
11
Mix until completely smooth
12
Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries
13
Bake for 1 hour, until set but still a bit wobbly in the center
14
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
15
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
16
(Alternatively, microwave in 30 second intervals, stirring between each
17
) Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour
18
Slice and serve