0.0 – 0 reviews • Cheesecake
Level: |
Intermediate |
Total: |
4 hr 45 min |
Active: |
40 min |
Yield: |
about 12 servings |
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
Instructions
- 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.
Nutrition Facts
Serving Size |
1 of 12 servings |
Calories |
729 |
Total Fat |
55 g |
Saturated Fat |
31 g |
Carbohydrates |
55 g |
Dietary Fiber |
2 g |
Sugar |
47 g |
Protein |
11 g |
Cholesterol |
201 mg |
Sodium |
404 mg |