Espresso Cheesecake with Chocolate Glaze

Sometimes only a fancy smancy dessert will do. Espresso Cheesecake with Chocolate Glaze is the dessert for ……sometimes!

Espresso Cheesecake with Chocolate Glaze

Cheesecakes are always a labor of love. They require time, and a bit of patience, but the results are totally worth it!

My first experience baking cheesecakes was also my first fake and bake……don’t judge! You would be surprised at how many desserts are made that way.

The batter came in a bucket and it truly was delicious. Playing around with the crust, the filling, the topping, and the items to mix in was a mission for me……a labor of love… so to speak.

Espresso Cheesecake with Chocolate Glaze

 

Tim and I have  friends that we play cards with (who we love dearly), not as frequently as we would like, but we enjoy the evenings filled with food, fun, cards, and this time….. cheesecake!

Dessert was my contribution to our latest get-together and I made Espresso Cheesecake with Chocolate Glaze. It was a hit!

Before I pretend that everything was easy peasy, just let me say that there is an art to making a perfect cheesecake……..an art I’m not sure I possess…..lol

Taste….spot on….beauty???? Not so much, if not for the glaze. Happiness is bringing your cheesecake out of the oven and it’s perfect….not a crack in sight.

Espresso Cheesecake with Chocolate Glaze

Only to remove it from the refrigerator and find a crack the size of the Grand Canyon…….ok, slight exaggeration, but crushing all the same! Not all was lost, the glaze covered the imperfection and I learned some lessons.

Let the cheesecake cool before placing in the frig. Run a knife around the side of the pan before cooling, the cake not being adhered to the side of the pan helps it not to split. And finally do not over bake, a hard task with cheesecake, but for the perfect cheesecake you need too!

Espresso Cheesecake with Chocolate Glaze

Imperfections or not, Espresso Cheesecake with Chocolate Glaze was a creamy, fluffy, chocolatey, and espressoey dessert that begs to be shared with family and friends……a true labor of love!
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Espresso Cheesecake with Chocolate Glaze

Espresso Cheesecake with Chocolate Glaze

  • Author: Marty
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 2 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

CRUST

1- 10 ounce package Oreo Thins, crushed

2 tablespoons sugar

4 tablespoons butter, melted

CHEESECAKE

¼ cup heavy cream

2½ tablespoons instant espresso powder

3 pounds cream cheese

1 cup sour cream

1¾ cups sugar

5 eggs

1 tablespoon pure vanilla extract

Pinch of salt

GLAZE

⅓ cup heavy cream

2 tablespoons corn syrup

½ cup semi sweet chocolate chips

Chocolate cover espresso beans for garnish if desired


Instructions

Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray and line with parchment paper.

MAKE THE CRUST: In a large bowl, mix the Oreo cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared pan. Bake 15 minutes. Allow to cool.

MAKE THE CHEESECAKE: In a small saucepan, bring cream to a simmer remove from heat and add the espresso powder, stir to combine. Cool to room temperature.

In the bowl of a stand mixer fitted with paddle attachment, mix the cream cheese, sour cream, cooled heavy cream espresso mixture and sugar until well combined. Scrape the side of the bowl and add the eggs one at a time, mixing well after each addition. Mix in the vanilla and salt.

Pour the batter over prepared crust. After placing  cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but slightly jiggly in the center, about 1 to 1½ hours.

Turn off the oven and leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, and release it from the springform pan.

MAKE THE GLAZE: In a small saucepan, heat the cream and corn syrup over medium heat. Place the chocolate chips into a small heat-safe bowl. Once the cream comes to a boil, pour it over the chocolate chips. Let it sit for 15 seconds, then stir until chips are melted and mixture is smooth. Pour over the cheesecake and allow to set.

Garnish with chocolate covered espresso beans if desired.

Let set before slicing and serving.

Keywords: cheesecake, espresso, chocolate, bake, dessert

Raspberry Cheesecake Galette

Even though it is far from raspberry season and they were kinda pricey …..I had a hanker’n for something raspberry. Raspberry Cheesecake Galette. Kinda like pie, kinda like cheesecake, and totally delicious!

Raspberry Cheesecake Galette

My idea with these was to make them small……..individual size, but I had a huge fail with that.

They fell apart and were like little pancakes…….it really was a sight.

FAIL
See I told you!!!

So plan B…….. make it big. Not that its a huge dessert, but it is not the cute little baby galettes I had visions of.

Making it plan B size was easier and in the long run I think a more show stopping dessert, especially if you are trying to impress. And really isn’t that what all food bloggers want to do….impress you, our loyal fans?

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As I alway say, I can not make a pie crust, I wish my Mom was still here to show me, her’s were the bomb. So, I do what every self respecting non pie making gal does…….I bought the pre-made!

The raspberries are gently mixed with sugar, lemon juice, cornstarch, a pinch of salt and a touch of almond extract. Cream cheese, egg, and sugar make up the filling.

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A little cheesecake filing on the bottom, raspberries, fold over the pie crust, no certain way, just so the raspberries can’t get out. Then top with the rest of the cheesecake filling. Make sure to let some of the berries show.

My favorite finishing touch to a pie is and egg wash (1 egg beaten with about 1 tablespoon water), then brushed over the crust and for an extra crunch of sugar use turbinado sugar, its just perfect.

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Bake for 20 to 25 minutes and allow to cool. Some of my pictures have powdered sugar and some don’t. It’s pretty either way and I wanted to show versatility.

For a pretty, easy, fanciful dessert try Raspberry Cheesecake Galette.

Raspberry Cheesecake Galette Collage

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Raspberry Cheesecake Galette

Raspberry Cheesecake Galette

  • Author: Marty Boyd
  • Prep Time: 10 minute + 30 minutes hold time
  • Cook Time: 25 minutes
  • Total Time: 65 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • 1 refrigerated pie crust
  • 1½ cups raspberries
  • ⅓ cup plus 2 tablespoons granulated
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • 1/8 teaspoon almond extract
  • 1 8-ounce package cream cheese
  • 1 egg yolk
  • 1 large egg, beaten with a splash of water
  • Turbinado sugar*, for sprinkling

Instructions

  1. Unroll the refrigerated pie crust and place on a parchment lined baking sheet. Refrigerate until ready to use.
  2. For the raspberry filling, in a medium bowl, toss together the raspberries, ⅓ cup sugar, lemon juice, cornstarch,salt and almond extract.
  3. For cheesecake filling: with a hand mixer beat together cream cheese, egg yolk, and remaining 2 tablespoons of sugar.
  4. Spread half of the cheesecake mixture over the top of each pie crust, leaving about a 1 ½ inch border. Top with raspberries mixture, and fold the edges of the crust over the raspberry filling. Scoop the rest of the cheesecake mixture over the top of the berries and spread slightly. Refrigerate for 30 minutes.
  5. Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with turbindao sugar. Place baking sheet with the raspberry cheesecake galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing. Sprinkle with powdered for a pretty effect.
  6. * Turbinado sugar is a coarse raw sugar perfect for a sugary crunch.

Keywords: pie crust, raspberries, cream cheese, dessert, bake, galette