This Raspberry apricot cheese cake with chocolate crust is a rich and indulgent dessert that combines a decadent chocolate cookie crust, a creamy cheese cake and the perfect balance between raspberries and apricot canned. Done with simple ingredients like cream cheese,, Graham crackers,, Unwedded cocoa powderAnd fresh raspberries, this cheesecake is sure to be a showstopper at any event. Whether you prepare it for a vacation, a birthday or a special gathering, this cheesecake will impress with its delicious flavor and its beautiful presentation. Cheese cake without cooking,, Chocolate crust cheese cakeAnd Fruit cheese cake Lovers will love this dessert!
Ingredients for chocolate crust:
1 ½ cup of graham cookie crumbs (approximately 12-14 Crateliers Graham, or half a box of 14 oz)
1 tablespoon of granulated sugar
2 tablespoons of unsweetened cocoa powder
6 tablespoons (¾ stick) unical, melted butter
Ingredients for cheesecake:
2 ½ lb of cream cheese (5 blocks, 8 oz each), softened
1 ½ cup of granulated sugar
¼ cup sure cream
7 large eggs, at room temperature
½ tablespoon of real vanilla extract
Decoration / garnish:
Fresh raspberries
Apricot canned
½ cup of heavy whipped cream
1 tablespoon of granulated sugar
Instructions
How to make the chocolate crust:
Preheat the oven to 350 ° F.
In a culinary robot, pulse 10 Graham Crackers with 1 tablespoon of sugar and 2 tablespoons of cocoa powder until the mixture turns into thin crumbs.
Melt the butter and add it to the crumb mixture. Pulsate until the crumbs are uniformly damp.
Press the crumb mixture at the bottom of a 9 -inch spring pan, up 1 inch on the sides.
Cook at 350 ° F for 8 minutes, then remove from the oven and let cool at room temperature.
How to make cheesecake:
Preheat the oven to 450˚F.
Beat the softened cream cheese with the granulated sugar at medium-high speed for 5 minutes, scraping the bowl halfway.
Turn the mixer at medium speed and add the eggs one at a time, allowing each egg to incorporate completely before adding the next. Scrape the sides of the bowl if necessary and continue to mix for another minute.
Lower the low speed and mix the sure cream and the vanilla extract until they are well combined.
Pour the cheese dough over the cooled chocolate crust.
Place the pan on the 1st / 3rd of the oven and bake at 450 ° F for 15 minutes. Without opening the oven, reduce the temperature to 225˚F and bake for 1 hour and 5 to 10 minutes additional. The center of the cheese cake should be slightly delighted when you shake the pan.
Cool the cheese cake at room temperature, then refrigerate for at least 4 hours or overnight to adjust completely.
How to decorate the top:
Reheat the apricot keeps in a small saucepan until it comes off slightly (but not hot). Let it cool at a lukewarm temperature.
Spread the hot canned cans on the refrigerated cheese cake, leaving a 1 inch border on the edges.
Arrange fresh raspberries above the canned.
Beat the thick cream with 1 tablespoon of sugar at high speed until stiff peaks form. Pipe the whipped cream around the edge of the cheesecake.
Optional: Sprinkle with shaved chocolate on the whipped cream for additional decoration.
Why are you going to love this recipe
This Raspberry apricot cheese cake with chocolate crust Combines the richness of the creamy cheese cake with the fruity acidity of raspberries and apricot cans, all seated on a decadent chocolate crust. It is a dessert that offers a balance of textures and flavors, which makes it the perfect treat for any special occasion. Whether you were celebrating a birthday, a vacation or you indulge in something special, this cheesecake is sure to impress.
Advice
Make sure to let the cheese cake cool completely before you go back to avoid cracking.
For best results, allow the cheesecake to relax during the night for a firmer texture and a better flavor.
Use a good quality apricot reserve for the garnish for a smoother finish.
When mixing the cheese dough, make sure that the cream cheese is softened at room temperature to avoid lumps.
Variations and substitutions
Gluten -free: Use gluten-free graham crackers or replace with crumbs of gluten-free cookies for the crust.
Fruit fillings: Try different fruit fillings such as strawberries, blueberries or a mixture of berries.
Flavour of cheesecake: Add a tablespoon of lemon zest or a teaspoon of almond extract to the cheesecake for a key on the flavor profile.
Faq
Can I do this cheesecake in advance?
Yes, this cheesecake can be made a day or two in advance. Just make sure to refrigerate it after it has cooled at room temperature and allow it to adjust properly.
How to store leftovers?
Keep the cheese cake covered with the refrigerator up to 3-4 days.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake before adding the whipped cream. Wrap it closely in a plastic film and aluminum foil, then freeze up to 2-3 months. Déagle in the refrigerator before serving.
Suggestion service
Serve this Raspberry apricot cheesecake With a side of whipped cream or a scoop of vanilla ice cream for an additional indulgent treat. Combine it with a cup of coffee or dessert wine to complete your meal. It is also perfect for vacation gatherings, family dinners or like a breathtaking birthday cake.
Enjoy this creamy, fruity and chocolate cheesecake on which everyone varies!
Raspberry apricot cheesecake with chocolate crust recipe
Ingredients
Ingredients for chocolate crust:
1 ½ cup of graham cookie crumbs (approximately 12-14 Crateliers Graham, or half a box of 14 oz)
1 tablespoon of granulated sugar
2 tablespoons of unsweetened cocoa powder
6 tablespoons (¾ stick) unical, melted butter
Ingredients for cheesecake:
2 ½ lb of cream cheese (5 blocks, 8 oz each), softened
1 ½ cup of granulated sugar
¼ cup sure cream
7 large eggs, at room temperature
½ tablespoon of real vanilla extract
Decoration / garnish:
Fresh raspberries
Apricot canned
½ cup of heavy whipped cream
1 tablespoon of granulated sugar
Instructions
How to make the chocolate crust:
Preheat the oven to 350 ° F.
In a culinary robot, pulse 10 Graham Crackers with 1 tablespoon of sugar and 2 tablespoons of cocoa powder until the mixture turns into thin crumbs.
Melt the butter and add it to the crumb mixture. Pulsate until the crumbs are uniformly damp.
Press the crumb mixture at the bottom of a 9 -inch spring pan, up 1 inch on the sides.
Cook at 350 ° F for 8 minutes, then remove from the oven and let cool at room temperature.
How to make cheesecake:
Preheat the oven to 450˚F.
Beat the softened cream cheese with the granulated sugar at medium-high speed for 5 minutes, scraping the bowl halfway.
Turn the mixer at medium speed and add the eggs one at a time, allowing each egg to incorporate completely before adding the next. Scrape the sides of the bowl if necessary and continue to mix for another minute.
Lower the low speed and mix the sure cream and the vanilla extract until they are well combined.
Pour the cheese dough over the cooled chocolate crust.
Place the pan on the 1st / 3rd of the oven and bake at 450 ° F for 15 minutes. Without opening the oven, reduce the temperature to 225˚F and bake for 1 hour and 5 to 10 minutes additional. The center of the cheese cake should be slightly delighted when you shake the pan.
Cool the cheese cake at room temperature, then refrigerate for at least 4 hours or overnight to adjust completely.
How to decorate the top:
Reheat the apricot keeps in a small saucepan until it comes off slightly (but not hot). Let it cool at a lukewarm temperature.
Spread the hot canned cans on the refrigerated cheese cake, leaving a 1 inch border on the edges.
Arrange fresh raspberries above the canned.
Beat the thick cream with 1 tablespoon of sugar at high speed until stiff peaks form. Pipe the whipped cream around the edge of the cheesecake.
Optional: Sprinkle with shaved chocolate on the whipped cream for additional decoration.
