Name: Raspberry Apricot Cheesecake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 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 ((3/4 stick) melted); 2 ½ lbs cream cheese ((5 blocks – 8 oz each at room temperature)); 1 ½ cups granulated sugar; ¼ cup sour cream; 7 whole large eggs ((at room temp)); ½ Tbsp real vanilla extract; ⅓ cup Raspberries; ¾ cup Apricot preserves; ½ cup heavy whipping cream ((with 1 Tbsp granulated sugar))

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There’s something truly magical about making a Raspberry Apricot Cheesecake—it’s a dessert that never fails to impress! I vividly remember the first time I made this cheesecake for a family gathering. The moment I pulled it from the fridge, the sweet aroma of ripe raspberries and luscious apricot preserves filled the air, instantly bringing smiles to everyone’s faces. The rich and creamy cheesecake contrasted beautifully with the chocolate crust, making it a perfect treat to celebrate special occasions. I love how this dessert brings everyone together, turning any gathering into a sweet memory that lingers long after the last bite.

Recipe Snapshot

Total Time:
1 hr 30 mins

Prep Time:
15 mins

Cook Time:
75 mins

Difficulty:
Medium

Calories:
420 kcal

Protein:
6 g

Diet:
Gluten-Free

Fat:
29 g

Tools Used:
Food Processor, Oven, Baking Sheet, Blender, Frying Pan, Mixing Bowl

What We Adore About This Raspberry Apricot Cheesecake

A Flavor Combination Like No Other

The combination of raspberries and apricot is a match made in heaven. The tartness of the raspberries perfectly balances the sweetness of the apricot preserves, resulting in a harmonious flavor profile that is both refreshing and indulgent.

Texture That Delights

When you slice into the Raspberry Apricot Cheesecake, you’re greeted with a velvety smooth texture. The creamy filling is complemented by the crunchy chocolate crust, creating a delightful contrast that keeps each bite interesting.

A Showstopper Dessert

This cheesecake is not just delicious; it’s a true showstopper. It looks stunning on any dessert table, adorned with fresh raspberries and a glossy layer of apricot preserves. Your guests will be reaching for their cameras before they dive in!

Perfect for Any Occasion

Whether it’s a birthday party, holiday gathering, or simply a weekend treat, this Raspberry Apricot Cheesecake fits the bill. It’s versatile enough to serve in any season, making it a go-to recipe year-round.

Easy to Make Ahead

One of the best parts about this cheesecake is how well it keeps. You can make it a day in advance, allowing the flavors to meld and making your life a little easier when hosting. It’s a stress-free way to impress!

Family Approved

Last but not least, my family can’t get enough of this cheesecake. Each time I make it, I hear the same chorus of “This is the best cheesecake ever!” and that’s the best motivation to whip it up again.

Everything You Need for Raspberry Apricot Cheesecake

Using quality ingredients is key to a fantastic cheesecake. Each component plays a vital role, from the rich cream cheese to the flavorful raspberries and apricot preserves. Together, they create a dessert that’s not only delicious but also comforting and satisfying.

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 (3/4 stick) melted, unsalted butter
2 ½ lbs cream cheese (5 blocks – 8 oz each at room temperature)
1 ½ cups granulated sugar
¼ cup sour cream
7 whole large eggs (at room temp)
½ Tbsp real vanilla extract
Raspberries
Apricot preserves
½ cup heavy whipping cream (with 1 Tbsp granulated sugar)

The Method for Raspberry Apricot Cheesecake

Making the Raspberry Apricot Cheesecake is a straightforward process that yields impressive results. Follow these steps to create a dessert that’s sure to wow!

Start by preheating your oven to 350°F. In the bowl of a food processor, pulse 10 graham crackers with 1 Tbsp sugar and 2 Tbsp cocoa powder until you have fine crumbs. Melt butter and pour it into the mixture. Pulse a few more times until the crumbs are evenly moistened. This will form the base of your cheesecake.
Press the cookie mixture evenly over the bottom of a 9-inch springform mold, ensuring you go up about 1 inch on the sides. Bake in the preheated oven for about 8 minutes, then remove it from the oven and allow it to cool to room temperature.
While the crust cools, beat together 5 softened sticks of cream cheese with 1 ½ cups sugar on medium/high speed for about 5 minutes, scraping down the bowl halfway through. The mixture should be smooth and creamy.
Next, turn the mixer down to medium speed and add the eggs, one by one, letting each fully incorporate before adding the next. Remember to scrape down the bowl well and continue mixing for another minute until everything is well blended.
Reduce the mixer speed to low and add ¼ cup sour cream and ½ Tbsp vanilla. Mix until well incorporated. Pour this creamy cheesecake mixture over your cooled cookie crust.
Now, adjust your oven rack to one level lower so it sits in the bottom third of the oven. Bake at 450°F for about 15 minutes, then without opening the oven door, reduce the temperature to 225°F and continue baking for another hour and 5 to 10 minutes. The center should barely wiggle when you gently jolt the pan.
Once it’s done, cool the cheesecake to room temperature. Then, refrigerate it until fully chilled, which should take at least 4 hours or overnight for the best flavor.
To prepare the topping, warm up ¾ cup of apricot preserves in a small saucepan just until it loosens up—don’t let it get hot. Allow it to cool slightly, then spread it over the top of the chilled cheesecake, leaving about a 1-inch border.
Arrange fresh raspberries over the surface of the apricot preserves, creating a beautiful and colorful presentation.
Finally, beat ½ cup cream together with 1 Tbsp sugar on high speed until stiff. Pipe the whipped cream around the top border of the cheesecake. For an extra touch, sprinkle some shaved chocolate over the frosting for a lovely finish.

Things Worth Knowing

Oven Temperature: Keeping your oven at the right temperature during baking is crucial. Make sure to follow the guidelines for reducing the heat without opening the door to ensure a crack-free cheesecake.
Room Temperature Ingredients: Using cream cheese and eggs at room temperature helps them blend smoothly, resulting in a creamier texture.
Chilling Time: Allowing the cheesecake to chill for at least 4 hours—or better yet, overnight—improves its flavor and texture significantly.
Fresh Fruits: Using fresh raspberries not only enhances the look of your cheesecake but also adds a burst of flavor that complements the sweetness of the apricot.

Making Adjustments

Sometimes a recipe may need a little tweaking to suit your taste preferences or dietary needs. Here are some helpful tips to make the Raspberry Apricot Cheesecake your own!

Storage: To store leftovers, cover the cheesecake with plastic wrap or foil and keep it in the refrigerator. It will last for up to 5 days.
Freezing: This cheesecake can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container. It will keep for up to 2 months. Thaw it in the refrigerator before serving.
Pairing: Serve the cheesecake with a dollop of whipped cream or a scoop of ice cream for added indulgence.
Variations: You can experiment with different fruit toppings like blueberries or strawberries if you want to mix things up.
Gluten-Free Option: Substitute traditional graham crackers with gluten-free varieties to make the crust gluten-free.

Accompaniments for Raspberry Apricot Cheesecake

Serving a Raspberry Apricot Cheesecake opens a world of delightful pairing possibilities. Here are some suggestions to consider:

Fruit Salad: A light, refreshing fruit salad complements the richness of the cheesecake beautifully.
Tea or Coffee: Pairing this cheesecake with a hot cup of tea or coffee can enhance the flavors and offer a perfect balance.
Seasonal Celebrations: This dessert fits perfectly into any seasonal gathering, making it ideal for summer picnics or winter holiday parties.
Casual Gatherings: Serve it at casual dinners with friends, as it’s easy to prepare ahead and impress your guests.
Storage Tips: If you’re storing leftovers, make sure to keep the cheesecake covered and chilled to maintain its freshness.

FAQ

Yes, you can use frozen raspberries for the Raspberry Apricot Cheesecake. Just be sure to thaw them and drain any excess liquid before adding them as a topping. This will help prevent the cheesecake from becoming too watery.

The best way to check if your cheesecake is done is to gently jiggle the pan. The center should still have a slight wiggle but should not be liquid. It will set more as it cools, so don’t worry if it’s a bit soft right out of the oven.

Absolutely! The Raspberry Apricot Cheesecake is perfect for making ahead of time. In fact, it’s best when allowed to chill overnight. Just cover it tightly with plastic wrap and store it in the refrigerator until you’re ready to serve.

To slice your cheesecake neatly, use a sharp knife that has been dipped in hot water. Wipe the knife clean between each slice for a smooth cut. This technique helps maintain the beautiful layers and presentation of your cheesecake.

While traditional cheesecakes rely on cream cheese for their rich texture, you could experiment with alternatives like mascarpone cheese for a different flavor profile. However, keep in mind that this may alter the overall texture and taste of your Raspberry Apricot Cheesecake.

Conclusion

The Raspberry Apricot Cheesecake is a stunning dessert that combines rich flavors and delightful textures, making it a must-try for any occasion. Whether you’re celebrating a special event or simply indulging yourself, this cheesecake promises to leave a lasting impression on your taste buds. Don’t hesitate to give it a shot; I’m sure you’ll love it just as much as I do!