Raspberry Apricot Cheesecake with Chocolate Crust Recipe – American Special
Everyone agrees that fruit and chocolate make a winning combination, but this cheesecake takes it to the next level! It’s creamy, decadent, and destined to be your favorite. Best of all, it’s simple to prepare!
- Prep Time15 min
- Cook Time1 hr 15 min
- Total Time1 hr 30 min
Chocolate Crust Ingredients:
- 1 ½ cups graham cracker crumbs (about 12-14 graham crackers or half of a 14 oz box)
- 1 tablespoon granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons (3/4 stick) melted unsalted butter
Cheesecake Ingredients:
- 2 ½ pounds cream cheese (5 blocks, 8 ounces each), at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1/2 tablespoon real vanilla extract
Decoration/Topping:
- Raspberries
- Apricot preserves
- 1/2 cup heavy whipping cream with 1 tablespoon granulated sugar
Making the Chocolate Crust: Preheat oven to 350˚F
In a food processor, pulse 10 graham crackers with 1 tablespoon sugar and 2 tablespoons cocoa powder until finely ground into crumbs. Melt the butter and pour it into the crumb mixture. Pulse a few more times until evenly moistened.
Press the cookie mixture evenly onto the bottom of a 9-inch springform pan, going up 1 inch along the sides. Bake at 350˚F for 8 minutes. Remove from the oven and cool to room temperature.
Making the Cheesecake: Preheat Oven to 450˚F
In a large mixing bowl, beat 5 sticks of softened cream cheese and 1 1/2 cups sugar on medium-high speed for 5 minutes, scraping down the bowl halfway through.
Reduce mixer speed to medium and add eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the bowl well and continue mixing for another minute until well blended.
Reduce mixer speed to low and add 1/4 cup sour cream and 1/2 tablespoon vanilla extract. Mix until thoroughly incorporated. Pour the cheesecake mixture over the cooled cookie crust.
Place the oven rack one level lower (bottom third of the oven) and bake at 450˚F for 15 minutes. Without opening the oven door, reduce the temperature to 225˚F and continue baking for another 1 hour and 5-10 minutes, or until the center of the cheesecake is almost set (it should barely jiggle when the pan is gently shaken).
Cool the cheesecake to room temperature, then refrigerate until fully chilled, at least 4 hours or overnight.
Decorating the Top:
Warm up 3/4 cup apricot preserves in a small saucepan until slightly loosened, but not hot. Let it cool to just warm, then spread it evenly over the top of the chilled cheesecake, leaving a 1-inch border.
Arrange raspberries over the surface of the apricot preserves.
In a separate bowl, beat 1/2 cup heavy cream with 1 tablespoon sugar on high speed until stiff peaks form. Pipe the whipped cream around the top border of the cheesecake. Optionally, sprinkle shaved chocolate over the whipped cream.
Recipe Notes :
Achieving crack-free cheesecakes is most successful when the oven door remains closed throughout the baking process. Approximately 90% of cheesecakes turn out without cracks; occasionally, a small one may appear, but this doesn’t affect the final result since the top will be adorned with apricot preserves and raspberries. The cheesecake will be delicious either way.
Preparing the cheesecake the night before an event and decorating it the next day is ideal. Cheesecakes are optimal when served cold.
To facilitate easy removal of the cake from the springform pan, consider placing a parchment paper ring on the bottom.
To prevent any potential leaks from the springform pan during baking, wrap the outside of the pan with foil.
