Raspberry Apricot Cheesecake with Chocolate Crust
User Reviews
4.9
Raspberry Apricot Cheesecake with Chocolate Crust
Description
The Raspberry Apricot Cheesecake with Chocolate Crust begins with a chocolate crust made by combining graham cracker crumbs, cocoa powder, sugar, and melted butter, baked until set. The filling blends large amounts of cream cheese and sugar, whipped until smooth and fluffy. Eggs are incorporated one at a time, creating a rich, velvety batter. Sour cream and vanilla extract are added to deepen the texture and flavor.
Baked in a springform pan, the cheesecake sets with a slightly firm texture but remains creamy inside. The top is decorated with apricot preserves and raspberries, which complement the dense, sweet filling with fruity brightness. Whipped cream sweetened with sugar adds a lightness to each bite.
The crust offers a subtle chocolate bitterness that balances the sweetness from the filling and toppings. Baking at a high temperature initially helps prevent cracks by setting the outer layer quickly. After cooling, the cheesecake is best chilled overnight to allow flavors to meld and the texture to stabilize, making it easier to slice and serve cold.
Using a ring of parchment paper on the pan’s bottom can aid in removal, and wrapping the pan with foil before baking prevents leaks. Avoid opening the oven door during baking for minimal cracking.
Ingredients
Chocolate Crust Ingredients:
- 1 ½ cups graham cracker crumbs about 12-14 graham crackers crackers or half of a 14 oz box
- 1 Tbsp granulated sugar
- 2 Tbsp cocoa powder unsweetened
- 6 Tbsp unsalted butter 3/4 stick, melted
Ingredients for the Cheesecake:
- 2 ½ lb cream cheese 5 blocks – 8oz each at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 egg at room temp, whole, large
- 1/2 Tbsp vanilla extract real
Decoration/topping:
- raspberry
- apricot preserves
- 1/2 cup heavy whipping cream with 1 Tbsp granulated sugar
Instructions
How to Make the Chocolate Crust: Preheat oven to 350˚F
- In the bowl of a food processor, pulse 10 graham crackers with 1 Tbsp sugar and 2 Tbsp cocoa until you have fine crumbs. Melt butter and pour it into the chocolate cookie mixture. Pulse a few more times or until crumbs are evenly moistened.
- *Press cookie mixture evenly over the bottom of a 9" springform mold going 1" up the sides. Bake at 350˚F for 8 min. Remove from oven and cool to room temp.
How to Make the Cheesecake Portion: Preheat Oven to 450˚F.
- Beat together 5 softened sticks cream cheese with 1 1/2 cups sugar on medium/high speed for 5 minutes, scraping down the bowl halfway through.
- Turn mixer down to medium speed and add eggs, one by one letting them incorporate fully before adding the next egg. Scrape down the bowl well and continue mixing on medium speed another minute or until well blended.
- Turn mixer down to low speed and add 1/4 cup sour cream and 1/2 Tbsp vanilla. Mix until well incorporated. Pour the cheesecake mixture over your cookie crust.**
- Place the middle oven rack one level lower so it is in the bottom 1/3rd of the oven (In my oven, it's on the third shelf). Bake at 450˚F for 15 minutes then (without opening the oven door), reduce oven to 225˚F and continue baking another 1 hour and 5-10 minutes or until the center is almost set (it should barely wiggle on top when you give the pan a little jolt). Cool cheesecake to room temp then refrigerate until fully chilled; at least 4 hours or overnight.
How to Decorate the Top:
- Warm up 3/4 cup of apricot preserves in a small saucepan just until it loosens up a little. You don't want it to get hot. Let it cool down until it's just warm then spread it over the top of your cheesecake leaving a 1-inch border.
- Arrange Raspberries over the surface of the apricot preserves.
- Beat 1/2 cup cream together with 1 Tbsp sugar on high speed until stiff. Pipe frosting around the top border of the cheesecake. I also sprinkled shaved chocolate over the frosting.
Notes
- Do not open the oven door during baking to minimize cracking of the cheesecake surface.
- Chill the cheesecake overnight before decorating with raspberries and apricot preserves for best flavor and texture.
- Line the springform pan with parchment paper to make removing the cheesecake easier.
- Wrap the outside of the springform pan with foil to prevent leaks during baking.
User Reviews
Overall Rating
4.9
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