Raspberry Espresso Swirl Cheesecake

Is this blog just a tease? Maybe.

This week I found out that I can make people drool, especially after they’ve had a very satisfying dinner and in need of dessert. My family and i were eating out and I was telling them about my latest cooking adventure (cheesecake) and the raspberry-coffee combination that resulted in the following recipe. I told everyone that I meant to bring the cheesecake but that it probably wouldn’t have made the car ride (since it has been an unusually warm winter) and my family replied with grumbles and complaints.

"why did you even tell me about it?"

So I promised to bring them some cheesecake the next day. I made plans to bring it by my dad’s work so he could take it to my brother’s house to share (however, while my dad arrived I have heard rumors that the cheesecake never did).

I am normally so excited to share recipes with you. This week I hesitate to share this recipe with you after seeing the anguish it caused my family. I hope you make plans to bake this cheesecake so you won’t have dreams of creamy cheesecakes haunting you at night.

This is a baked cheesecake. In my opinion baked is the way to go. I know it seems more difficult than the fridge/freezer versions, but the flavor doesn’t even come close to a baked version. If you’re not a coffee fan, substitute orange juice, lime juice or milk for the coffee/espresso.

Raspberry Swirl Espresso Cheesecake

1 3/4 c. graham cracker crumbs

1/2 c. butter, melted

1 - 8 oz. package cream cheese

1 - 15 oz riccota cheese

3/4 c. sugar

3 eggs, slightly beaten

1 tsp. vanilla

1/4 espresso (2 shots) or very strong coffee

1 c. fresh or frozen raspberries

1 tbsp. honey

Preheat oven to 350F. For crust, in a bowl combine crumbs with butter. Press the crumb mixture onto the bottom and up the sides of a 9" spring form pan; set aside.

for filling, in a large bowl beat room temperature cream cheese and ricotta cheese with sugar, vanilla, eggs (one at a time) and cooled espresso or coffee. Pour filling into crust-lined pan.

For swirl, in a small saucepan over low heat cook raspberries and honey until softened. Mash with the back of your spoon. If desired, puree and sieve for a smooth texture and to remove the raspberry seeds.

Dot the cheese filling with the raspberry sauce and swirl with a toothpick.

Bake the cheesecake for 40 to 50 minutes until a 2 inch area around the outside edge appears set when gently shaken.

Cool in pan for 15 minutes. using a small sharp knife, loosen the crust from sides of pan; cool for 30 additional minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.