What can I use instead of apricot preserves in a raspberry apricot cheesecake?

If you don't have apricot preserves, peach preserves are a great substitute as they offer a similar sweet and fruity flavor. You can also use orange marmalade or a mild apricot jam. Just make sure to use the same quantity to maintain the right sweetness and consistency in your cheesecake topping.

Is it necessary to use a water bath when baking raspberry apricot cheesecake?

A water bath is not required for this cheesecake recipe. Baking without one works well and helps avoid cracks when you monitor the baking time and oven temperature carefully. However, if you want to minimize cracks further, especially in humid climates, you can wrap the pan in foil and bake it in a water bath for gentler, even heating.

How long should I bake a raspberry apricot cheesecake in a smaller 6-inch pan?

When using a 6-inch pan instead of the standard 9-inch, expect the baking time to be shorter, typically around 45-55 minutes. Start checking around 40 minutes. The cheesecake is done when the edges are set, but the center still looks slightly wobbly when gently shaken.

Should I use convection or conventional oven for baking this cheesecake?

Both convection and conventional ovens can work for this recipe. Convection ovens circulate air, which can bake the cheesecake more evenly and slightly faster, so reduce baking time by 5-10 minutes and check for doneness early. Conventional oven baking will take the full recommended time; keep the temperature as stated in the recipe.

Can I refrigerate the cheesecake before adding the raspberry and apricot toppings?

Yes, refrigerate the cheesecake after baking and cooling completely, ideally overnight, before decorating with raspberry and apricot toppings. Chilling makes the cheesecake firm and easier to handle, reducing the risk of cracks or damage during decorating. Keep the decorated cheesecake refrigerated until serving for best texture and flavor.

Raspberry Apricot Cheesecake With Rich Chocolate Crust Recipe

Name: Raspberry Apricot Cheesecake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (about 12-14 graham crackers or half of a 14 oz box); 1 tablespoon granulated sugar; 2 tablespoons unsweetened cocoa powder; 6 tablespoons melted unsalted butter; 2 ½ pounds cream cheese (5 blocks of 8 oz each) at room temperature; 1 ½ cups granulated sugar; ¼ cup sour cream; 7 whole large eggs, at room temperature; 1/2 tablespoon vanilla extract; About 1 1/4 cups raspberries; 3/4 cup apricot preserves; 1/2 cup heavy whipping cream; 1 tablespoon granulated sugar to mix with the heavy whipping cream; Shaved chocolate for sprinkling

Ingredients

Scale

1 ½ cups graham cracker crumbs (about 12–14 graham crackers or half of a 14 oz box)

1 tablespoon granulated sugar

2 tablespoons unsweetened cocoa powder

6 tablespoons melted unsalted butter

2 ½ pounds cream cheese (5 blocks of 8 oz each) at room temperature

1 ½ cups granulated sugar

¼ cup sour cream

7 whole large eggs, at room temperature

1/2 tablespoon vanilla extract

About 1 1/4 cups raspberries

3/4 cup apricot preserves

1/2 cup heavy whipping cream

1 tablespoon granulated sugar to mix with the heavy whipping cream

Shaved chocolate for sprinkling

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Instructions

1-Getting started with this Raspberry Apricot Cheesecake begins with preparing the chocolate crust. Preheat your oven to 350˚F and use a food processor to pulse the graham cracker crumbs, 1 tablespoon granulated sugar, and 2 tablespoons unsweetened cocoa powder until they form fine crumbs. Then, add 6 tablespoons of melted unsalted butter and pulse again until the mixture is evenly moistened.

2-Press this crust mixture evenly over the bottom and 1 inch up the sides of a 9-inch springform pan, then bake for 8 minutes and let it cool to room temperature. For the cheesecake filling, preheat the oven to 450˚F next. Beat 2 ½ pounds of cream cheese and 1 ½ cups granulated sugar on medium/high speed for about 5 minutes, remembering to scrape the bowl halfway through to ensure everything mixes well.

3-Reduce the mixer speed to medium and add the 7 whole large eggs one at a time, making sure each is fully incorporated before adding the next. After that, scrape the bowl and mix for another minute. Lower the speed to low, then add ¼ cup sour cream and 1/2 tablespoon vanilla extract, mixing until just incorporated. Pour this mixture over the cooled crust and smooth the top, placing the oven rack in the bottom third.

4-Bake at 450˚F for 15 minutes, then reduce the temperature to 225˚F without opening the door, and continue baking for 1 hour and 5-10 minutes until the center is almost set with a slight jiggle. Let it cool to room temperature before refrigerating for at least 4 hours or overnight. For decorating, warm 3/4 cup apricot preserves until loosened but not hot, cool slightly, and spread it over the cheesecake leaving a 1-inch border.

5-Arrange about 1 1/4 cups raspberries on top, whip 1/2 cup heavy whipping cream with 1 tablespoon granulated sugar until stiff peaks form, and pipe it around the border. Finally, sprinkle shaved chocolate over the whipped cream for a finishing touch. Preparation time includes 15 minutes prep, 1 hour 15 minutes cook, and a total of 1 hour 30 minutes, making it a great option for busy schedules.

Last Step:

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Notes

🍮 Do not open the oven door during baking to prevent cracks. Most cheesecakes bake crack-free with this method.
🍓 Use apricot preserves and raspberries to cover any small cracks on the surface.
⏳ Prepare cheesecake a day ahead and chill overnight for enhanced flavor and texture.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice