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.
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5 from 15 votes

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.
Prep Time35 mins
Cook Time1 hr 10 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, espresso
Method: Bake
Skill Level: Intermediate
Servings: 16
Calories: 610kcal
Author: Marilyn

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 | Carbohydrates: 52g | Protein: 9g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 170mg | Sodium: 259mg | Fiber: 2g | Sugar: 41g