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Raspberry Apricot Cheesecake with Chocolate Crust

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  • Prep Time: 40
  • Cook Time: 95
  • Total Time: 270

Ingredients

Scale

For the chocolate crust

  • 2 cups (ca.150g) graham cracker (Butterkekse) crumbs
  • 1 tbsp. sugar
  • 2 tbsp. unsweetened cocoa powder
  • 6 tbsp. (90g) unsalted butter, melted

For the cheesecake filling

  • 40 oz. (1200g) cream cheese, at room temperature
  • 1½ cups (300g) granulated sugar
  • ¼ cup (60g) sour cream
  • 7 whole large eggs, at room temperature
  • 1/2 tbsp. vanilla extract

For decoration

  • 2 cups (300g) raspberries, depends on the size of the raspberries
  • 1/2 cup apricot jam
  • 1/2 cup heavy whipping cream
  • 2 tbsp. confectioner’s sugar

Instructions

  1. Preheat the oven to 350˚F (175°C). In the bowl of a food processor, pulse the graham crackers with the sugar and cocoa powder until you have fine crumbs (You can also put the crackers into a freezer bag and crush them with a rolling pin). Melt butter and pour it into the chocolate cookie mixture. Mix until crumbs are evenly moistened with butter.
  2. Press the cracker mixture evenly over the bottom of a 10 inch (26cm) springform tin. Bake for 8 minutes and then remove from oven and let cool.
  3. Preheat the oven to 450˚F (230°C). Soften the cream cheese and beat together with the sugar on medium speed for about 5 minutes, scraping down the bowl halfway through. Add the eggs, one by one. Let them incorporate fully before adding the next one. Continue mixing until all is well combined. Add the sour cream and vanilla extract. Mix until well incorporated. Pour the cheesecake mixture over the crust and smooth out the top.
  4. Place in the lower part of the oven. Bake for 15 minutes. Reduce the heat to 230°F (115°C) without opening the oven door and continue baking for another 75-80 minutes or until the center is almost set (it should barely wiggle on top when you move the springform). Turn off the oven and open it a bit, let the cake rest for 10 minutes before you take it out. Cut around the edges with a sharp knife to separate the cake from the springform, but don’t remove it. Cool the cheesecake to room temperature then refrigerate until fully chilled – at least 2 hours in the fridge or overnight.
  5. Warm up the apricot jam in a small saucepan just until it loosens up a little and let it cool down again. Spread it over the top of your cheesecake leaving an 1 inch border on the outside. Beat the heavy cream together with the confectioner’s sugar on high speed until stiff. Arrange raspberries on top of the cheesecake and pipe the frosting around the top border.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/raspberry-apricot-cheesecake-with-chocolate-crust/