Silky-smooth, rich, and tangy Raspberry Chocolate Cheesecake is the perfect happy ending to any meal - even brunch! Nestled in a chocolate cookie base, this creamy raspberry-kissed dark chocolate cheesecake is topped with a homemade raspberry jam, whipped cream, and even more fresh raspberries and fresh mint for a beautifully festive look. This is the ultimate dessert for Mother's Day, Father's Day, birthdays, or any extra special holiday.
Keyword cheesecake, chocolate cheesecake
Prep Time 45 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Chill Time 5 hourshours20 minutesminutes
Total Time 2 hourshours
Chocolate Cookie Crust
1 ½cupscrushed chocolate sandwich cookiesabout 24 cookies
3 8-ouncepackages cream cheesesoftened
1cupDixie Crystals granulated sugar
Pinch kosher salt
3large eggsroom temperature
1 ½teaspoonsLorAnn raspberry baking emulsion
Raspberry Jam Topping
2tablespoonsfresh lemon juice
Chocolate Cookie Crust:
Preheat oven to 325° F. Line the bottom of a 9-inch springform pan with a round piece of parchment, then spray with cooking spray or grease with butter.
Blend sandwich cookies in food processor until finely ground, or place in a large zipper bag and crush with a rolling pin. Add melted butter and pulse or stir until well blended.
Press crumbs evenly onto bottom and about 1-inch up the sides of the springform pan. Bake just until set, about 5 minutes. Cool while preparing cheesecake filling.
Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then stir with a rubber spatula until completely melted and combined. Allow to cool about 5 minutes.
In a stand mixer, blend the cream cheese, sugar, cocoa powder, and salt at medium speed until smooth. Blend in eggs 1 at a time, mixing well between each. Slowly blend in lukewarm chocolate, and vanilla and raspberry extracts, mixing until just combined.
Pour filling over crust and smooth out the top. Bake until center is just set and just appears dry, about 45-50 minutes. Turn oven off and prop the door open with the handle of a wooden spoon. Cool the cheesecake in the oven for 1 hour, then cover and chill in the refrigerator 4-5 hours or overnight.
When ready to serve, remove the cheesecake from the fridge at least 30 minutes beforehand. Run the blade of a knife around the sides of the cheesecake to loosen if necessary, then release from the pan. Transfer cheesecake to a serving plate. Cover the top of the cake with cooled raspberry jam, dollops of whipped cream, and a pile of more fresh raspberries. Garnish with sprigs of mint if desired.
Raspberry Jam Topping:
Place raspberries and sugar in a large saucepan set over high heat. Bring to a boil, stirring constantly, for 4-5 minutes.
Reduce the heat to medium and allow to boil for 20-25 minutes, stirring frequently, until mixture reaches 220˚F on a candy or instant thermometer.
Add lemon juice and stir well. Allow to cool to room temperature, then transfer the jam into a bowl, cover, and chill. Ladle any unused jam into a mason jar and keep refrigerated until ready to eat.
Cheesecake can be made 3 days ahead; keep covered in the refrigerator until ready to serve.