Raspberry Apricot Cheesecake with Chocolate Crust
This Raspberry Apricot Cheesecake with Chocolate Crust is bursting with fruity sweetness, creamy richness, and a decadent chocolate base. Perfect for any celebration or treat!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Small saucepan or microwave-safe bowl
- Baking sheet or tray
- Cooling rack
Ingredients
For the Chocolate Crust:
- 1.5 cups graham cracker crumbs about 12-14 graham crackers or half of a 14 oz box
- 1 tablespoon granulated sugar for crust
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 2 pounds cream cheese 5 blocks of 8 oz each, at room temperature
- 1.5 cups granulated sugar for filling
- 0.5 cup sour cream
- 7 large eggs at room temperature
- 0.5 tablespoon real vanilla extract
For the Fruit Toppings and Whipped Cream:
- 1 cup fresh raspberries about
- 0.5 cup apricot preserves about
- 0.5 cup heavy whipping cream
- 1 tablespoon granulated sugar for whipped cream
Instructions
Prepare the Chocolate Crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and unsweetened cocoa powder. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan, covering the base completely. Bake the crust for 10 minutes to set, then remove from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 ½ cups granulated sugar and continue mixing until fully incorporated. Add the sour cream and vanilla extract, mixing until smooth.
Incorporate the Eggs
- Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as this can incorporate too much air and cause cracks during baking. Once all eggs are incorporated, scrape down the sides of the bowl with a rubber spatula and give it a final gentle mix.
Assemble and Bake
- Pour the cheesecake filling over the cooled chocolate crust and spread it evenly. Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake at 325°F (163°C) for about 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
Cool and Add Fruit Toppings
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually — this helps prevent cracks. Afterward, remove it from the oven and transfer to a cooling rack. Once completely cooled to room temperature, spread the apricot preserves evenly over the top. Scatter fresh raspberries generously on the apricot layer.
Whip the Cream
- In a chilled bowl, beat the heavy whipping cream with 1 tablespoon sugar until soft peaks form. Dollop or pipe the whipped cream around the edges of the cheesecake for a beautiful finishing touch.
Chill Before Serving
- Refrigerate the entire cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to fully set. When ready, carefully remove the springform pan sides and slice to serve.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free filling.
- To avoid cracks, don’t overbeat the eggs and cool the cheesecake gradually in the oven.
- Warm apricot preserves slightly if too thick for easier spreading.
- A water bath during baking helps ensure even cooking and reduces cracking, but it’s optional.
- Store cheesecake refrigerated up to 5 days; freeze without fresh fruit and whipped cream for up to 2 months.