Espresso Cheesecake With Raspberries
A hint of espresso can be tasted in this deliciously light cheesecake.
Sitting in an Oreo Crust and topped with raspberries it is the perfect ending to a special meal.
You can add any topping you like. I have chopped some coffee beans and found it was the perfect addition.
The presentation is colorful and brings a WOW factor to the table.
These are the INGREDIENTS you will need:
CRUST:
- 1 1/2 C crushed oreos (about 45)
- 1/2 C Butter. Melted
FILLING:
- 32 Oz 4 packages (8 ounces each) cream cheese, softened
- 1 1/2 C Sugar
- 1 C 60% cacao bittersweet chocolate baking chips, melted
- 1/2 C baking cocoa
- 1/4 C half-and-half cream
- 1 Tbs all-purpose flour
- 1 C Sour cream
- 5 Lg eggs, lightly beaten
- 1 1/2 Tsp instant espresso powder
- 1 Tsp vanilla extract
TOPPING:
- 1 1/2 Lbs fresh raspberries
- 1/4 C white sugar
- 1 Tbs water, or as needed (optional)
- 2 Tsp lemon juice, or more to taste
These are the INSTRUCTIONS for preparation:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a large bowl, combine the crushed oreo cookies and butter. Press onto the bottom and 1-in. up the sides of prepared pan.
- In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 350° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
- Drizzle cheesecake with raspberry sauce and serve.
Use fresh raspberries or sauce to the top and your guests will love it.
This light cheesecake can be served right after dinner. Make sure you advise to leave room.
The surprise inside is the espresso flavor. The taste will not overpower the dessert.
But when that first bite hits your lips you will close your eyes and savor the flavors.
A second and third bite is guaranteed!
No matter what level of baker you are, this recipe is very easy to follow.
The best part?
Everyone will think you spent all day in the kitchen!
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Espresso Cheesecake With Raspberries
Ingredients
CRUST:
- 1 1/2 C crushed oreos (about 45)
- 1/2 C Butter. Melted
FILLING:
- 32 Oz 4 packages (8 ounces each) cream cheese, softened
- 1 1/2 C Sugar
- 1 C 60% cacao bittersweet chocolate baking chips, melted
- 1/2 C baking cocoa
- 1/4 C half-and-half cream
- 1 Tbs all-purpose flour
- 1 C Sour cream
- 5 Lg eggs, lightly beaten
- 1 1/2 Tsp instant espresso powder
- 1 Tsp vanilla extract
TOPPING:
- 1 1/2 Lbs fresh raspberries
- 1/4 C white sugar
- 1 Tbs water, or as needed (optional)
- 2 Tsp lemon juice, or more to taste
Instructions
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a large bowl, combine the crushed oreo cookies and butter. Press onto the bottom and 1-in. up the sides of prepared pan.
- In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 350° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
- Drizzle cheesecake with raspberry sauce and serve.
Video
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I love cheesecake and this looks incredible.
Thank you Srephanie. I am glad you like the cheesecake. Enjoy your week.
My step-father’s birthday is coming up and he loves raspberries so this caught my eye! Thanks for linking up to Best of the Weekend. You were one of my features. Enjoy your weekend!
Shelley
Say Happy Birthday to him for me Shelley! I hope he gets a great treat with raspberries to enjoy. Thanks for coming to share that. Enjoy your week.
We are featuring your awesome recipe this week on Full Plate Thursday and thanks so much for sharing it with us!
Miz Helen
Thank you so much Miz Helen for the feature. You have brought a huge smile to my face tonight. Enjoy your week.
Oh my goodness. I could eat a piece ( or maybe two) right now! Featuring when my pary opens tonight. Thank you for linking up!
Thank you Carol for the feature!! This was quite a fun cheesecake to make. The kids loved it. Enjoy your week.
Wow, this is a shocker! You knew that I could not resist this delicious espresso cheesecake oh and with raspberries. Yum. We will feature it in the next Blogger’s Pit Stop. Well done.
Kathleen
Thank you Kathleen for the heartfelt comment and the Pin! It is things like this that make my otherwise dreary day full of happiness. Have a wonderful week!
What a lovely combination of flavours, Marilyn! Your Espresso Cheesecake with Raspberries looks like such a treat. Thank you so much for your support of the Hearth and Soul Link Party!
Thank you April! And Hearth and Soul is the perfect name for the posts your party brings. Enjoy your week! Hopefully Spring has finally blessed us with its presence.
This looks amazing. I wouldn’t say I’m a coffee addict, but I’m definitely a coffee lover. 🙂 Thanks so much for sharing at Sweet Inspiration!
There is so little espresso in teh recipe you only get a faint taste. But if you wish, you can always add more! Enjoy your week!
Ohhhhh…that looks so amazing!! I can almost taste the chocolate and raspberries with a taste of coffee… Saving this one to make later!! Thanks for sharing at the What’s for Dinner party! Hope to see you next week too!
It never ceases to amaze me just how many ways you can make a cheesecake and still have them all taste so delicious. Thanks Helen. Enjoy your week!
Sounds delicious! Anything with coffee catches my attention! Happy to be your neighbor at Tune in Thursday link up.
Thank you so much Cheryl. I appreciate your coming and commenting. Enjoy your day.
What a delicious recipe Marilyn. This one sounds right up our alley so I’ve Pinned it to try later. Thanks for sharing on To Grandma’s House We Go – I’ll be featuring you next week!
Why don’t I just come over and cook for you?? You can shop. I don’t like that part. LOL. Have a lovely evening.
Amazing dessert to have after dinner 🙂 Or just skip dinner for the night (I won’t tell) and go straight to the cheesecake! And it has my favorite – espresso. Thank you for creating and sharing this delicious masterpiece.
I don’t often use espresso in my desserts. I have another chocolate chip baileys cheesecake I have added it to, but this is better! Enjoy.