Oh, the joy of savoring a dessert that feels like a warm hug on a chilly day! This Raspberry Apricot Cheesecake is a symphony of flavors, with a chocolate crust that crunches just right. I remember tasting something similar last summer at a tiny café, and ever since, I’ve been dreaming of recreating that moment of bliss—here’s my take on it!
Steps
- Prepare the Chocolate Crust: Preheat the oven to 350°F. In a food processor, combine graham cracker crumbs, sugar, and cocoa powder, then add melted butter and pulse until the mixture is evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch springform pan, then bake for 8 minutes and let it cool.
- Make the Cheesecake Filling: Preheat the oven to 450°F. Beat softened cream cheese and sugar on medium-high speed for 5 minutes, stopping once to scrape down the bowl. Reduce speed to medium and add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Finish the Cheesecake Batter: Lower the mixer speed to low, add sour cream and vanilla, and mix until smooth. Pour the batter over the cooled crust and smooth the top.
- Bake the Cheesecake: Adjust the oven rack to the lower third of the oven. Bake the cheesecake at 450°F for 15 minutes, then reduce the temperature to 225°F without opening the oven and bake for another 1 hour and 5-10 minutes until the center is almost set. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Decorate the Cheesecake: Warm apricot preserves in a saucepan until they loosen slightly, then let cool to a warm temperature and spread over the cheesecake, leaving a 1-inch border. Arrange raspberries over the apricot layer.
- Finish with Cream and Chocolate: Whip heavy cream with sugar until stiff peaks form, then pipe around the top border of the cheesecake. Finally, sprinkle shaved chocolate over the top for garnish.
Ingredients
- 1 ½ cups graham cracker crumbs (approximately 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) unsalted butter, melted
- 2 ½ pounds cream cheese (5 blocks of 8 oz each), softened to room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- ½ tablespoon pure vanilla extract
- Approximately 1 ¼ cups raspberries
- ¾ cup apricot preserves
- ½ cup heavy whipping cream
- 1 tablespoon granulated sugar
FAQ
- Can I make this cheesecake ahead of time?
- Absolutely! It’s best to prepare the cheesecake the day before you plan to serve it. This allows it to chill thoroughly in the refrigerator, enhancing its flavor and texture.
- How can I prevent my cheesecake from cracking?
- To minimize cracking, avoid opening the oven door during the baking process. Even if a small crack appears, it’s not an issue since it will be covered with apricot preserves and raspberries.
- What is the ideal way to decorate the cheesecake?
- Warm some apricot preserves and spread them over the top of your chilled cheesecake, leaving a small border. Then, arrange raspberries over the preserves and pipe whipped cream around the edge. Finish with a sprinkle of shaved chocolate for a refined look.
- Is it possible to remove the cheesecake from the springform pan without damaging it?
- Yes, you can lay a piece of parchment paper on the bottom of the pan before adding the crust. This will make it easier to transfer the cheesecake to a serving plate without sticking.
- How should I store any leftover cheesecake?
- Leftovers should be kept in the refrigerator, covered. This will maintain the cheesecake’s freshness and prevent it from absorbing any other flavors from the fridge.
Tips
- Ensure the cheesecake is thoroughly chilled before serving by preparing it the night before. This allows the flavors to meld and the texture to set perfectly.
- Avoid opening the oven door during baking to prevent cracks on the cheesecake surface. If a small crack does appear, don’t worry—toppings will cover it.
- For easy removal from the springform pan, consider placing a ring of parchment paper on the bottom before pressing in the crust.
- To avoid leaks while baking, wrap the outside of the springform pan with foil, ensuring a smoother baking process.
Equipment
- 9″ Springform Pan – Essential for baking the cheesecake as it allows for easy removal of the cake without damaging it.
- Food Processor – Used for pulsing the graham crackers, sugar, and cocoa into fine crumbs for the crust.
- Electric Mixer (Stand or Hand Mixer) – Necessary for beating the cream cheese, sugar, and other ingredients to create the cheesecake filling.
- Piping Bag with Large Closed-Flower Tip – Used for piping the whipped cream decoration around the border of the cheesecake.
- Small Saucepan – For warming up the apricot preserves used in the topping.
