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
Scale
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.
