Raspberry Apricot Cheesecake with Chocolate Crust - Raspberries, Chocolate and Apricots are a winning combination! This is the best cheesecake I’ve ever made, or tried. It’s creamy, decadent and will excite your taste buds.

Recipe: Raspberry Apricot Cheesecake with Chocolate Crust

Summary: Raspberries, Chocolate and Apricots are a winning combination! This is the best cheesecake I’ve ever made, or tried. It’s creamy, decadent and will excite your taste buds.

Ingredients

    • Chocolate Crust Ingredients:
    • 1 ½ cups graham cracker crumbs (about 12-14 graham crackers 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
    • The Cheesecake –
    • 2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature
    • 1 ½ cups granulated sugar
    • ¼ cup sour cream
    • 7 whole large eggs (at room temp)
    • 1/2 Tbsp real vanilla extract
    • Decoration/topping:
    • Raspberries (about 1 1/4 cups)
    • Apricot preserves
    • 1/2 cup heavy whipping cream with 1 Tbsp granulated sugar

For instructions please visit: Natashas Kitchen

 

 

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 8 – 12