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Marilyns Treats

March 23, 2019 · 22 Comments

Espresso Cheesecake With Raspberries

Cheesecake· Recipe Archive

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.

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.

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.

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.
5 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, espresso
Method: Bake
Skill Level: Intermediate
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Adjust Servings: 16
Calories: 610kcal
Author: Marilyn
Prevent your screen from going dark

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

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Slice | Calories: 610kcal (31%) | Carbohydrates: 52g (17%) | Protein: 9g (18%) | Fat: 40g (62%) | Saturated Fat: 23g (115%) | Cholesterol: 170mg (57%) | Sodium: 259mg (11%) | Fiber: 2g (8%) | Sugar: 41g (46%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

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.

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Comments

  1. blankStephanie Rutledge says

    February 13, 2020 at 2:23 PM

    I love cheesecake and this looks incredible.

    Reply
    • blankMarilyn says

      February 13, 2020 at 8:01 PM

      Thank you Srephanie. I am glad you like the cheesecake. Enjoy your week.

      Reply
  2. blankCalypso in the Country says

    April 12, 2019 at 10:00 AM

    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

    Reply
    • blankMarilyn says

      April 12, 2019 at 3:36 PM

      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.

      Reply
  3. blankMiz Helen says

    April 11, 2019 at 6:46 PM

    We are featuring your awesome recipe this week on Full Plate Thursday and thanks so much for sharing it with us!
    Miz Helen

    Reply
    • blankMarilyn says

      April 11, 2019 at 6:56 PM

      Thank you so much Miz Helen for the feature. You have brought a huge smile to my face tonight. Enjoy your week.

      Reply
  4. blankCarol says

    April 11, 2019 at 12:54 PM

    Oh my goodness. I could eat a piece ( or maybe two) right now! Featuring when my pary opens tonight. Thank you for linking up!

    Reply
    • blankMarilyn says

      April 11, 2019 at 6:36 PM

      Thank you Carol for the feature!! This was quite a fun cheesecake to make. The kids loved it. Enjoy your week.

      Reply
  5. blankKathleen - Bloggers Lifestyle says

    April 10, 2019 at 2:30 AM

    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

    Reply
    • blankMarilyn says

      April 10, 2019 at 9:24 AM

      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!

      Reply
  6. blankApril J Harris says

    April 8, 2019 at 7:52 AM

    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!

    Reply
    • blankMarilyn says

      April 8, 2019 at 9:45 AM

      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.

      Reply
  7. blankAmy says

    April 6, 2019 at 9:24 PM

    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!

    Reply
    • blankMarilyn says

      April 7, 2019 at 6:55 PM

      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!

      Reply
  8. blankHelen at the Lazy Gastronome says

    April 6, 2019 at 8:36 PM

    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!

    Reply
    • blankMarilyn says

      April 7, 2019 at 6:55 PM

      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!

      Reply
  9. blankCheryl Gerou says

    April 4, 2019 at 9:55 PM

    Sounds delicious! Anything with coffee catches my attention! Happy to be your neighbor at Tune in Thursday link up.

    Reply
    • blankMarilyn says

      April 4, 2019 at 10:00 PM

      Thank you so much Cheryl. I appreciate your coming and commenting. Enjoy your day.

      Reply
  10. blankChas Greener says

    April 3, 2019 at 6:06 PM

    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!

    Reply
    • blankMarilyn says

      April 3, 2019 at 6:17 PM

      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.

      Reply
  11. blankDawn says

    March 24, 2019 at 9:56 PM

    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.

    Reply
    • blankMarilyn says

      March 24, 2019 at 10:23 PM

      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.

      Reply

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