Get ready to indulge in a delightful dessert that perfectly balances rich creaminess, fruity brightness, and a touch of chocolatey goodness with this Raspberry Apricot Cheesecake with Chocolate Crust Recipe. Imagine a silky smooth cheesecake filled with luscious raspberries and apricot preserves, all nestled on a crisp chocolate crust that adds an irresistible depth of flavor. This cheesecake is a celebration of textures and tastes, making it an unforgettable treat for any special occasion or just a sweet moment to enjoy with friends and family.
Ingredients You’ll Need
Keeping this cheesecake simple yet extraordinary starts with a handful of essential ingredients that bring everything together beautifully. Each component plays its part, from the buttery chocolate crust that adds crunch and cocoa flavor to the cream cheese filling that’s rich and velvety, accented by the tartness of raspberries and apricot preserves.
- Graham cracker crumbs (1 ½ cups): Provides a sturdy, flavorful base for the crust with a slightly sweet and crunchy texture.
- Granulated sugar (2 Tbsp for crust + 1 ½ cups for filling + 1 Tbsp for cream): Sweetens the crust and the cheesecake filling while balancing tart fruit flavors.
- Unsweetened cocoa powder (2 Tbsp): Adds a rich, deep chocolate flavor to the crust that beautifully complements the fruity filling.
- Melted unsalted butter (6 Tbsp): Binds the crust ingredients together with a creamy richness.
- Cream cheese (2 ½ lb, room temperature): The star of the show, making the cheesecake incredibly smooth and creamy.
- Sour cream (¼ cup): Adds subtle tanginess that lightens and balances the rich cheesecake texture.
- Large eggs (7, room temperature): Essential for structure and a silky texture in the cheesecake filling.
- Real vanilla extract (½ Tbsp): Enhances all the flavors with its warm, floral notes.
- Raspberries: Fresh or frozen, these bring bursts of bright, slightly tart flavor to the cheesecake.
- Apricot preserves: Offer a sweet and fruity glaze that pairs perfectly with the raspberries.
- Heavy whipping cream (½ cup) with 1 Tbsp sugar: Whipped into a fluffy topping to finish off the dessert beautifully.
How to Make Raspberry Apricot Cheesecake with Chocolate Crust Recipe
Step 1: Prepare the Chocolate Crust
Start by combining your graham cracker crumbs, sugar, and unsweetened cocoa powder in a bowl. Once mixed, pour in the melted butter and stir until the crumbs hold together when pressed. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Pop it into the fridge while you prepare the filling — this helps the crust set just right so it stays crispy after baking.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the cream cheese until it’s wonderfully smooth and creamy. Gradually add in the granulated sugar and sour cream, mixing thoroughly to remove any lumps. Next, add the eggs one at a time, blending gently after each addition to keep the texture silky and avoid overmixing. Stir in the vanilla extract before folding in fresh raspberries carefully, so they stay whole and distribute evenly through the batter.
Step 3: Assemble and Bake
Pour your luscious filling over the chilled chocolate crust, smoothing the top with a spatula. Drop spoonfuls of apricot preserves over the batter and lightly swirl them with a knife for an eye-catching marbled effect. Bake in a preheated oven at 325°F (163°C) for about 75 minutes, or until the edges are set but the center still jiggles slightly. Let the cheesecake cool gradually to room temperature while resting in the pan, then chill it in the fridge for at least 4 hours, preferably overnight, to develop that perfect firmness and flavor.
How to Serve Raspberry Apricot Cheesecake with Chocolate Crust Recipe
Garnishes
A fresh garnish is the perfect finishing touch for this cheesecake. Pile on extra raspberries and a light dusting of cocoa powder or powdered sugar. For a touch of elegance, add some fresh mint leaves or drizzle with melted dark chocolate to bring out the chocolate crust’s richness visually and in flavor.
Side Dishes
This dessert shines on its own but pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, which adds extra creaminess and a cool contrast. A hot cup of coffee or herbal tea also complements the fruity and chocolaty flavors perfectly, rounding out this indulgent treat.
Creative Ways to Present
If you’re serving guests or celebrating a special occasion, try individual mini cheesecake jars layered with raspberry and apricot preserves or use decorative piping for your whipped cream toppings. You could even turn this Raspberry Apricot Cheesecake with Chocolate Crust Recipe into a trifle layered with additional berries and crumble from the crust for a stunning visual and taste experience.
Make Ahead and Storage
Storing Leftovers
After enjoying a few slices, wrap any leftovers tightly with plastic wrap or place them in an airtight container. This cheesecake stays fresh in the refrigerator for up to 5 days, maintaining its delicious flavor and creamy texture.
Freezing
If you want to make the Raspberry Apricot Cheesecake with Chocolate Crust Recipe ahead for a big event, you can freeze the whole cheesecake before slicing. Wrap it carefully in plastic and then aluminum foil to protect from freezer burn. When you’re ready, thaw it in the refrigerator overnight for best results. Frozen, it will keep well for up to 2 months.
Reheating
This cheesecake is best enjoyed cold, so reheating is not necessary. If you prefer it slightly warmer, let the slice sit at room temperature for 15-20 minutes before serving to soften the texture, but avoid microwaving to keep its creamy consistency intact.
FAQs
Can I use frozen raspberries for this cheesecake?
Absolutely! Frozen raspberries work well and can be added directly to the batter, but be sure to gently fold them in to keep their shape and avoid turning the filling purple.
Is the chocolate crust recipe adaptable for other desserts?
Yes, the chocolate crust is wonderfully versatile and pairs beautifully with many creamy or fruity desserts, such as mousse cakes or other cheesecakes with different fruit toppings.
Do I need a water bath to bake this cheesecake?
This particular recipe doesn’t require a water bath. The low baking temperature and gradual cooling help prevent cracking and yield a smooth texture.
Can I substitute apricot preserves with another fruit preserve?
You can swap apricot preserves for peach or apricot preserves or even a raspberry jam for a twist; just choose a flavor that complements raspberries nicely.
What’s the best way to remove the cheesecake from the pan?
Run a thin knife or palette knife around the edges before unlatching the springform pan. This will allow the cheesecake to release cleanly without sticking or tearing.
Final Thoughts
There’s something incredibly special about the combination of chocolate, raspberries, and apricot in this cheesecake. The Raspberry Apricot Cheesecake with Chocolate Crust Recipe is one of those desserts that brings people together, offering comfort, elegance, and an exciting burst of flavor. I can’t wait for you to try it and make it a cherished part of your dessert rotation!
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Raspberry Apricot Cheesecake with Chocolate Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 5 hours 30 minutes (including cooling and chilling time)
- Yield: 8 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Apricot Cheesecake with Chocolate Crust is an indulgent dessert combining a rich, creamy cheesecake filling with a chocolate-flavored graham cracker crust. Topped with fresh raspberries and a layer of apricot preserves, and finished with a lightly sweetened whipped cream, this cheesecake offers a perfect balance of fruity tartness and decadent sweetness, ideal for special occasions or elegant gatherings.
Ingredients
For the Chocolate Crust
- 1 ½ cups graham cracker crumbs (about 12–14 graham crackers or half of a 14 oz box)
- 1 Tbsp granulated sugar
- 2 Tbsp unsweetened cocoa powder
- 6 Tbsp unsalted butter, melted (about 3/4 stick)
For the Cheesecake Filling
- 2 ½ lb cream cheese (5 blocks – 8 oz each), at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large whole eggs, at room temperature
- ½ Tbsp real vanilla extract
Toppings
- Fresh raspberries, for garnish
- Apricot preserves, for glazing
- ½ cup heavy whipping cream
- 1 Tbsp granulated sugar (for whipped cream)
Instructions
- Prepare the chocolate crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and unsweetened cocoa powder until well combined. Stir in the melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy using an electric mixer. Gradually add 1 ½ cups granulated sugar and continue beating until well combined. Add in the sour cream and vanilla extract and mix until smooth. Beat in the eggs one at a time, mixing thoroughly after each addition, but avoid over-mixing to prevent air bubbles. Pour the cheesecake filling over the cooled chocolate crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake: Place the springform pan on the middle rack of the preheated oven and bake for about 75 minutes or until the edges are set and the center slightly jiggles when shaken. Turn the oven off, crack the oven door and let the cheesecake cool gradually inside for 1 hour to prevent cracking. Then remove from the oven and let it cool completely at room temperature, before refrigerating for at least 4 hours or preferably overnight.
- Prepare the toppings and garnish: Before serving, gently warm the apricot preserves in a small saucepan over low heat or in the microwave until runny. Spread the apricot glaze evenly over the top of the chilled cheesecake. In a chilled bowl, whip the heavy cream with 1 tablespoon granulated sugar until soft peaks form. Dollop or pipe the whipped cream on top and garnish with fresh raspberries evenly across the cake’s surface.
- Serve and enjoy: Carefully run a knife around the edge of the springform pan, release the sides, and transfer the cheesecake to a serving plate. Slice the cheesecake with a warm, clean knife for neat portions and serve chilled for the best flavor and texture.
Notes
- Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
- Be careful not to over-mix the batter to avoid cracks in the cheesecake.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
- Warming the apricot preserves makes glazing easier and more even.
- This cheesecake can be stored covered in the refrigerator for up to 4 days.
