Raspberry Apricot Cheesecake with Chocolate Crust
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Raspberries, Chocolate and Apricots are a winning combination! This is the best cheesecake I’ve ever made, or tried. #ForReals. It’s creamy, decadent and will excite your taste buds.
The cheesecake portion was modified from the brilliant Ina Garten’s Classic Cheesecake. I’ve made the base of this cheesecake so many times, I’ve lost count and it always wins a crowd. Make sure it’s completely chilled in the fridge before serving it. I like to make it the night before so it can chill completely in the fridge.
The raspberries, chocolate crust, apricot and chocolate shavings take it over the top. This one’s a keeper and if you’ve never made a cheesecake before; it’s easier than you think!
Cheesecake 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
What You Will Need:
How to Make the Chocolate Crust:
Preheat oven to 350˚F
1. In the bowl of a food processor, pulse 12 graham crackers with 1 Tbsp sugar and 2 Tbsp cocoa until you have fine crumbs. Melt butter and pour it into the chocolate cookie mixture. Pulse a few more times or until crumbs are evenly moistened with butter.
2. Press cookie mixture evenly over the bottom of a 9″ springform mold going 1″ up the sides. Bake at 350˚ F for 8 min. Remove from oven and cool to room temp.
How to Make the Cheesecake Portion:
Preheat Oven to 450˚F.
1. Beat together 5 softened sticks cream cheese with 1 1/2 cups sugar on medium/high speed for 5 minutes, scraping down the bowl halfway through.
2. Turn mixer down to medium speed and add eggs, one by one letting them incorporate fully before adding the next egg. Scrape down the bowl well and continue mixing on medium speed another minute or until well blended.
3. Turn mixer down to low speed and add 1/4 cup sour cream and 1/2 Tbsp vanilla. Mix until well incorporated. Pour the cheesecake mixture over your cookie crust and smooth out the top.
4. Place the middle oven rack one level lower so it is in the bottom 1/3rd of the oven (In my oven, it’s on the third shelf). Bake at 450˚F for 15 minutes then (without opening the oven door), reduce oven to 225˚F and continue baking another 1 hour and 5-10 minutes or until the center is almost set (it should barely wiggle on top when you give the pan a little jolt).
Cool the cheesecake to room temperature then refrigerate until fully chilled; at least 4 hours in the fridge or overnight. I love making my cheesecake the night before an event and decorate the next day. Cheesecakes are best served cold
Tips for success:
I’ve had the best results when I did not open the oven door to look at the cheesecake in the baking process. About 90% of my cheesecakes are crack-free (I mean they don’t crack on top, not that I put crack in my cheesecake; just wanted to clarify that you shouldn’t put crack in your cake,.. never mind).
Anyways, occasionally I’ll still get a tiny crack but it doesn’t matter since you’ll be covering the top with the apricot preserves and raspberries. It will be delicious either way so even if you get a solid crack on top; it’s all good. #KeepCalmAndEatCheeseCake <— did I just hashtag my own blog? #HopelessHashtagger P.S. What’s your all-time best #hashtag ever?
How to Decorate the Top:
1. Warm up 3/4 cup of apricot preserves in a small saucepan just until it loosens up a little. You don’t want it to get hot. Let it cool down until it’s just warm then spread it over the top of your cheesecake leaving a 1-inch border.
2. Arrange Raspberries over the surface of the apricot preserves.
3. Beat 1/2 cup heavy cream together with 1 Tbsp sugar on high speed until stiff. I did this in my Blendtec blender. So quick & easy! Pipe the frosting around the top border of the cheesecake. I used a large closed-flower tip and just pulled straight up to make it look like carnations. I also sprinkled with shaved chocolate to pull it all together.
Raspberry Apricot Cheesecake with Chocolate Crust
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
Ingredients for 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
- Apricot preserves
- 1/2 cup heavy whipping cream with 1 Tbsp granulated sugar
Instructions
How to Make the Chocolate Crust: Preheat oven to 350˚F
- In the bowl of a food processor, pulse 10 graham crackers with 1 Tbsp sugar and 2 Tbsp cocoa until you have fine crumbs. Melt butter and pour it into the chocolate cookie mixture. Pulse a few more times or until crumbs are evenly moistened.
- *Press cookie mixture evenly over the bottom of a 9" springform mold going 1" up the sides. Bake at 350˚F for 8 min. Remove from oven and cool to room temp.
How to Make the Cheesecake Portion: Preheat Oven to 450˚F.
- Beat together 5 softened sticks cream cheese with 1 1/2 cups sugar on medium/high speed for 5 minutes, scraping down the bowl halfway through.
- Turn mixer down to medium speed and add eggs, one by one letting them incorporate fully before adding the next egg. Scrape down the bowl well and continue mixing on medium speed another minute or until well blended.
- Turn mixer down to low speed and add 1/4 cup sour cream and 1/2 Tbsp vanilla. Mix until well incorporated. Pour the cheesecake mixture over your cookie crust.**
- Place the middle oven rack one level lower so it is in the bottom 1/3rd of the oven (In my oven, it's on the third shelf). Bake at 450˚F for 15 minutes then (without opening the oven door), reduce oven to 225˚F and continue baking another 1 hour and 5-10 minutes or until the center is almost set (it should barely wiggle on top when you give the pan a little jolt). Cool cheesecake to room temp then refrigerate until fully chilled; at least 4 hours or overnight.
How to Decorate the Top:
- Warm up 3/4 cup of apricot preserves in a small saucepan just until it loosens up a little. You don't want it to get hot. Let it cool down until it's just warm then spread it over the top of your cheesecake leaving a 1-inch border.
- Arrange Raspberries over the surface of the apricot preserves.
- Beat 1/2 cup cream together with 1 Tbsp sugar on high speed until stiff. Pipe frosting around the top border of the cheesecake. I also sprinkled shaved chocolate over the frosting.
Notes
- I've had the best results when I did not open the oven door to look at the cheesecake in the baking process. About 90% of my cheesecakes are crack-free. Occasionally I'll still get a tiny crack but it doesn't matter since you'll be covering the top with the apricot preserves and raspberries. It will be delicious either way.
- I love making my cheesecake the night before an event and decorating the next day. Cheesecakes are best served cold.
- *If you want to remove the cake from the springform pan, you can place a ring of parchment paper on the bottom.
- **To prevent leaks from the springform pan while baking, wrap a piece of foil under the outside of the pan.
My top 2 holidays are: Christmas and Easter so this Sunday’s a-gonna-be a pretty big deal! We’re going to church for the first part of the day followed by lunch and treats for the littles at Mom’s. I bought two books for my son on Amazon to help teach him what Easter is all about:
1. The Berenstain Bears and the Easter Story (Berenstain Bears/Living Lights)
2.God Gave Us Easter
I’m hoping I picked well! 🙂
How are you teaching your family about why Easter is such a BIG DEAL?
Do you have any fun traditions or plans for Sunday?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello Natasha, If I am making it in a 6 inch pan do I still bake it for the same amount of time? I already converted all the measurements.
Hi Ally, I have not made this is a smaller pan to advise on the exact time. It will most likely get done sooner so keep an eye on it. It is ready when the center is almost set (it should barely wiggle on top when you give the pan a little jolt).
Hi Natasha thank you so much for all your hard work! It is so appreciated! This is my go to website for all my recipes. This cheesecake is especially my husband’s and mine favorite, and also to our guests! One thing is I wish you would mention which oven mode you use for different things like convection or conventional..I am always second guessing myself. Today, I baked it on convection and it turned out great.. but just for other recipes, itd be great to know! Thank you!
Hello Mila, thank you for your kind words and good feedback. I’ll take note of it so I can remember mentioning that next time. I hope you’ll love all the recipes that you will try!
Hello Natasha, we appreciated all your delicious recipes 🥰🥰🥰… thank you sooo muchhhh.. i was looking the video of your Raspberry Apricot Cheesecake I couldn’t find it☹️.. coz I prepared always your video than written the recipe… i loved to watch you while doing cooking Natasha🥰🥰🥰… stay safe with your love one’s
Hello Lolita, thanks for your appreciation. I don’t have a video for this recipe yet but thanks for your suggestion. Hopefully, we can try that in the future.
After trying around 20 recipes from Natasha’s blog (all of them turned awesome from first try) I thought I was ready to make this cheesecake! And oh boy was I right! I did have a little struggle mixing cream cheese with sugar as I used regular blender with beaters attached. I was worried I would not be able to mix well. Also, I added 1 cup sugar instead 1.5 cups. To my liking it is the best original taste ever, so smooth and creamy. It did not have any cracks and looked exactly like on the picture!
Thank you, Natasha, your recipes are so elegant and easy to follow!
I’m so glad you enjoyed it, Tatiana!! Thank you so much for sharing that with me.
I always use a 10 inch pan and it is always full. Idk how you fit it all into a 9 inch springform?
Hi Ana, springform pans are much taller than a standard baking pan.
Amazing cheesecake for our New Year celebration! My family said this was the best cheesecake they ever tried! 🙂 Sadly it cracked in the middle, but I ‘saved’ it with decorations. Need to try and work on mastering baking without cracks :-). Thank you for this wonderful recipe!
I’m so glad you enjoyed this recipe, Marina! Thank you for that great review! Happy New Year!
Hi Natasha! I need to take this cheesecake to a friends house.. so can I bake the cake, put it in the refrigerator and then put the decorations on the cake with the spring pan still on it? Or do I need to take the spring pan off after it comes out of the refrigerator??
Hi Abigail, that may work. It is pretty sturdy and doesn’t need the springform once it cools.
Hi! My pan is 9” wide, but it is only 2.75” tall. Do u think the cake will overflow out when baking??
Hi, the pan I bake my cheesecake is also 2.75″ tall and 9″ wide. That will work great.
Ok! Thank you so much Natasha!! Wish me luck, going to try this recipe out tomorrow!! ❤️
You’re welcome!
Thank you so so so much!!! Going to try this recipient out tomorrow, wish me luck!! ❤️
I hope you love this recipe!
This is the second time I am making this scrumptiously delicious cheesecake. I like the fact that it does not require a water bath and it turns out perfectly.
Thanks for sharing your experience with us, Janet! I hope you love every recipe that you try.
Made your Cheesecake but I used strawberries and it came out wonderful.
That’s so great Linda! Thank you for sharing that with me!
Everything turned out. The hardest thing to cut it clean.
Thank you so much for sharing that with us.
Hi Natasha. I need your help. My cheesecake crack all the time I think my very first time making it was my best one. Since then I have no luck. I do not open the oven, like never but still cracks and sometimes goes lover that it’s hight before over. I just baked one and the crack is so huge that made me so upset… Don’t have a clue why it’s doing that
Hi Natasha, that’s a great question. Do you feel like your oven needs calibrating? Have moisture levels or brand of ingredients changed possible causing thise?
Hi Natasha,
First, you are my favorite Adorable funny Baker/Cook … i used all your recipes without any conflicts or problems, Unfortunately this time I followed all the instructions with the same Ingredients but when i used the 9” spring form it did not fit for the quantity of the Cheesecake mix, and i would love to share with you a picture of the results of using the 9” spring form, I should have used the 10” and everything would looks much better than this blooming flower Cheesecake shape … don’t you think ?
Too bad I cant attach the picture of my cheesecake
Hi Selwa, You’re so sweet and thank you for the thoughtful message. I am always happy to help troubleshoot. There are some springform pans that have lower walls. I definitely recommend using one that is at least 3″ tall or it would overflow. Now, keep in mind, this cake does rise up above the level of the springform pan as it bakes but it settles back down to normal as it cools and settles and that is normal, but it should not flow over the sides of the pan unless the oven heat is too low or the cake pan is too short. I sure hope that helps! Also, one more thought – whipping the cream cheese on too high of a speed can incorporate too much air and cause the cheesecake filling to increase in volume as it is whipped.
Thank you so much for your reply. might be right, I did mix it on high speed after adding the eggs after cream cheese mixing with the mascarbone cheese. That makes total Sense. I love your analysis and love all your recipes shows… you are the BEST <3
Would it be ok to freeze it for 2-3 weeks?
HI Natalia, I haven’t tried freezing this cheesecake but that should work just fine. I would freeze without any of the toppings though. I hope you love the cheesecake!
Natasha! Under the ingredients yo stated that you use 12-14 graham crackers, but under the recipe itself (printed version) it says 10 crackers. So, how many crackers did you use exactly?
Thank you in advance for your input.
Hi Yelena, Hi Stacey! The recipe calls for 1 ½ cups graham cracker crumbs or (about 12-14 graham crackers or half of a 14 oz box) We used ten for this recipe since that’s what measured 1 ½ cups 🙂
Thank you, Natasha! I used 12 crackers, and it turned out just beautiful! If I could give 10 stars to this cheesecake I would! It s a showstopper and absolutely delicious!
Also, I invented a technique how to fix cracks on the surface of cheesecake if someone cares. When your cheesecake is almost room temperature, just slightly above, put loosely double plastic wrap, then carefully press down plastic to the surface of your cake and pull the edges of the crack toward each other smoothly moving plastic with your fingers. It works like a glue. Leave it like that overnight. In the morning the crack will be gone.You’ll see just a tiny line as if you sewed something together 🤗
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi Natasha, you make me love baking now. Everybody love my cheesecake, but only problem is my cheesecake always crack. It’s beautiful when I’m take out from the oven but 15 minutes later it’s crack. Please help, thanks
Hi Jessie, it could be due to over-beating the cream cheese portion which incorporates more air bubbles and can cause the cracking. Hope that helps! 🙂
Thanks for your answer. I will try it again and just let’s you know I love leaning baking from you. Specially the recipe and video together ( I’m Vietnamese I’m still learning English). Thanks a lot😊
You’re so welcome!
Hey Natasha! I have a question. If I leave the cake in the refrigerator over night and put the toppings on it the next morning (including whipped cream) and place in back in the frige will the whipped cream melt fast? or at all?
Hi Jessica, that should work fine and if the whip cream is beat until stiff peaks form, it should hold up fine.
Hi Jessica, that would depend on how long you plan on keeping it in the fridge after the fact. If served shortly after it should be fine.
Hey! Do you think gluten free graham crackers would work as well as the regular ones?
Hi Juliya, I think they would work well as a gluten free version of the cheesecake. I hope you love the recipe! 🙂
hi natasha, can i use stoneware type dish that’s oven safe? just wondering if baking time changes
Hi Anita. From my understanding Stoneware is safe to use with chooesecake. Since it does heat up so much it will affect the bake time. I would recommend watching it closely. You may have to start off at a high temperature and then lower the temperate for a longer, slower baking process. I hope this helps
Hi Natasha
I’m going to try a cheesecake for the 1st time but my husband wants a chocolate cheesecake. What and how much should I add to make this a chocolate cheesecake filling?
Hi Val, I honestly haven’t experimented with making this chocolate so it is difficult to advise. Thanks for the suggestion – I will definitely keep it in mind (chocolate lover over here!) 🙂
Hi Natasha
Do you think the cheesecake covered in cling wrap will hold well in the fridge for a week? Without any toppings, just the cheesecake itself. I just want to make it ahead of time and not exactly sure how long it can hold…
Hi Lena, I would say up to 7 days covered in the refrigerator (without toppings) should be fine. I probably wouldn’t push it further than that.:)
Made this for a birthday party. It’s amazing. The presentation was spectacular. The taste devine.
I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Marion!
Unfortunately I did not have success with this recipe. I followed the recipe exactly and used the correct size pan. The batter did not fit in the pan (there was way too much, I had to throw out probably a 1/4 of the batter). I checked the cake after I reduced the heat and the top was practically burnt. After 45 minutes on the lower heat it was so dark on top that I pulled it out of the oven and of course it was still not cooked properly inside. This cake turned out to be a disaster. I am thinking 450 degrees was way too high. I have made plenty of cheesecakes and never had this problem. I am not sure why there was so much batter either. This was such a waste of ingredients. I was really looking forward to having this cake at our Christmas dinner.
Hi Julie, it sounds like the pan might have been too small. I used a 9″ springform pan with 3″ tall walls. Did you possibly add an extra stick of cream cheese or beat on too high of speed than what the recipe states (if you whip on high speed for too long, it will incorporate more air into the mixture and give it more volume, which may be why it overwhelmed the pan if everything else was per the recipe). I hope that helps!
450 for 15 min then lower the temperature to 225 and bake for an hour
Hi Natasha, the cheesecake looks delicious, I’d really like to try it out. I live in Germany and we don’t get Graham Crackers here. Do you think I could try the same recipe with Digestive cookies or Walker’s shortbread (a kind of English shortbread with a strong flavor of salted butter) ?
I think either of those could be good options. I hope you love the recipe! 🙂
Hi Natasha! I’m thinking of making this cheesecake and my mom suggested using condensed milk instead of the sugar. Have you tried it like that? Would love your input.
That sounds really good but I haven’t tested it in this recipe. Since baking is so much a science, it’s difficult to suggest something I haven’t tested myself. If you experiment, please let me know how it goes 🙂
I made this cheesecake last night with a GF crust. My first time making a cheesecake so nothing to compare this recipe to but it seemed pretty fool proof. I appreciated having the detailed instructions that I referred back to about a million times. Would it be possible to add a list of items the recipe requires at the top of the recipe near ingredients? Took me forever to find where you wrote the size of spring form pan needed.
I’m so glad you liked it!! I followed your advice and added the note near the ingredients 🙂
Hi, I have a question , I followed the recipe as written , and at the end of 1 hour and 10 minutes my cheesecake is still very wiggly in the middle so I let in bake another 20 minutes and still the same , oh boy …. How much longer do I need to cook it for ??
Hi Mika, it should still be wobbly in the center and that is normal – it sets completely after it cools and is chilled in the refrigerator.
Hi Natasha, If I were to make 2 cheesecakes, would I need to adjust time or temp? Or is it better to bake them separately? Thanks!
Hi Mariya, I haven’t tried baking them together so I can’t really say how that would affect the baking time. I don’t want to guess and lead you astray! 🙂
Just made mini cheesecakes with your recipe (just baked at 350F for 18 minutes) and they came out perfect and yummy.
Thank you for sharing the bake time and temp! I haven’t been able to get it right so that is so helpful! Did you line a muffin tin with cupcake liners or just do it straight in the tin?
First cheesecakes I made with the liners but it is better without it, just put butter on sides of baking pan for muffins. First I baked the crust (for 3 minutes )and then poured cheese filling on it.
And one tip: don’t take out from the pan, let them cool down a little and then take out (I used other side of tea spoon for this).
Great tip! Thank you Olya! 🙂
Thank you so much for sharing that!! I can’t wait to try your method! If you posted a picture somewhere, I would totally love to see them! 🙂
Ah yes, I added 1 table spoon of potato starch. Where I can post the picture?
You can either post it on my Facebook page: facebook.com/natashaskitchen or email it to me if you don’t have facebook: natasha @ natashaskitchen.com (no spaces) Thanks Olya! 🙂
Natasha, I am making miniature cheesecakes for a bachelorette party this weekend. I have never baked the small ones before, but in my research have seen success with aluminum cupcake liners. Have you tried this before? If you were to do so with this recipe, how would you personally alter the cooking time and/or temperature?
I appreciate your advice,
Abbie
I have actually tried making this into miniatures cheesecakes and was not successful. There’s something about the combination of ingredients that causes the cheese cakes to cave-in when they are mini. I’ve tested them several times and have not been able to make it work. You may have to use a different recipe to make mini cheesecakes.
Hi, I absolutely love your recipe! Thank you so much!
I was wondering though, if I replace 7 large eggs with 7 extra large eggs, will it make my filling too runny?
Thank you:-)
If you need to substitute, I would recommend using 5 extra large eggs.
Hi Natasha, thank you so much for all the delicious recipes 😊I am making the cheesecake with bluberries and I was wondering if I can use fresh bluberries instead of frozen?
Hi Alina, fresh blueberries would work.
Hi Natasha,
How long does the heavy whopping Creme decore stayed on like you have on the picture? Because I’m not sure if I should decorate it 4 hours before the party or right before I serve. Thank you:) I made this cheesecake to every party, a church event and on regular days. It’s great!! I just never decorated it with with heavy whip. Thank you!
It will be fine for 4 hours if you refrigerate it after putting it on. 🙂 Enjoy!
Hey Natasha, umm i was wondering if your cheesecake was like dark brown on top cause i baked it at 450 for 15 min. then reduced it to 225 but the oven was still hot and my conventional oven does not cool it down so is that normal for that to happen
Alena, you might have a stronger oven then my. Where was the rack placed in your oven? It helps if its positioned in the lower third of the oven.
Hi, Natasha,
How tall is your springform mold? I have a standard 9″ one and for some reason not all batter fit in, I filled it to the brim and still had at least half a cup left. The batter rose up really well, but then went over the brim a little. Tasted deliciously, but disaster architecture wise 🙂
Not sure what a did wrong, used the right amount of cream cheese, the eggs were not especially big to make more batter than would fit…
My springform pan has 3″ tall walls. How tall are the walls of yours?
3″ as well. I guess it’s not bad the batter rose so well if the walls were tall enough 🙂
The cake tasted great, I’m going to do it again. Will see what happens
Hi Natasha, so I made this cheesecake exactly by the recipe and I was disappointed: because after an hour in the over I took it out and the cheesecake raised by like an inch and half showing the white part. I let it cool for 2.5 hours and it settled to just like you have on the picture. After that I was super excited!!! So, is that okay? Because I just took another one out just to experiment and it’s the same. I have no cracks but it just raises. Any comments on that?
P.S. When I took it out of the fridge the next morning and put the topping on top, my husband and sisters were just absolutely amazed by it!! Thank you:)
It will rise and that is normal and good, great actually! The initial baking at a high temp causes it rise above the mold even and then it settles down as it cools. Yes, totally normal 🙂
Hi Natasha,
I followed your recipe exactly and would like to check with you regarding the quantity of cream cheese? My cheesecake has taken so long to cook in my oven – it’s still in and has taken almost 2 hours already (I even turned the temperature up after 1 hour because it was nowhere near ready). I’m using a high-sided, 9″ springform tin and it has risen so much that it’s coming over the sides and bits are breaking off and falling to the bottom of my oven. I have had to open the oven door to clean the oven out 2 or 3 times now. Please could you clarify the amount of cream cheese?
Many thanks 🙂
Judith
Hi Judith, Did you use the 5 sticks of cream cheese (8 oz each)? I’ve made this recipe at least 10 times if not more and have always used the same amount of cream cheese. How tall are the walls of your springform pan? Did you make sure to use the higher temp bake setting prior to decreasing the temperature to finish off the baking? I sure hope that is helpful to you.
Hi Natasha,
Thanks for getting back to me. We have been enjoying the cheesecake very much. It’s delicious!
Yes, I used 5x8oz of cream cheese (we don’t have sticks here in France, so I weighed it out). And my pan is 9cm tall. You may be right about my oven temperature. My thermometer is no longer working and it’s an old oven, so I did put it high at first and then dropped the temperature but it may not have been the correct temperature exactly.
Thanks again!
Judith
You’re welcome Judith. Thanks for writing in 🙂
Hi, Natasha! You do such a great job! How do you take the cheese cake of the base of the spring form pan?
I either serve it on the base or slide a thin-edge spatula under it and it comes off pretty easily since there is plenty of butter in the crust.
Hey Natasha! I’m getting ready to make this cake… And my springform pans are 8 1/2 and 9 1/2 . Which one should I use?
I’d go with the 9 1/2. It fits a 9″ just right but an 8 1/2 might be too small.
Making it again! I had so many compliments with this cake! People said it was the best cheesecake they have ever eaten! Even those that were not so found of cheesecakes liked it. Thank you Natasha.
I’m so happy to hear that! Thank you Angelina 🙂
Made this wonderful, delicious cake and just enjoyed it with coffee! I told my self that I’m probably not buying a cheesecake in the store ever again! Thank you!!!
I’m so happy you loved it :). That’s music to my ears 🙂
Hey Natasha! I made this cheesecake and it was yummy! Thanks for the recipe , I have a couple questions though, do I like the cheesecake in the springform pan overnight? Because mine fell apart alittle when I took it out right away, and also can I use wax paper to lay under the crust because because it came away from the cake and broke?
You definitely want to leave it in the springform pan overnight before removing it. The cake needs time to fully set in the pan and chill completely. I haven’t tried with wax paper, but it may work well. I’d probably lean more toward parchment paper though for higher heat resistance. It may also have broken due to removing it too early. I haven’t had it crack before. Hope that helps 🙂
I made this cheesecake for the Greek easter weekend…WOW!!! it was great, creamy and delicious. Did not have apricot jam on hand and used fig jam,= Will make this again. It was a big cheesecake and I used a bigger cake pan.Thanks Natasha.
The fig jam sounds wonderful! I’m so happy you enjoyed the recipe.
My all time favorite cheesecake recipe. And trust me-ive tried many dif ones. Your amazing!
I am so happy you love the recipe! Thanks for sharing that with me.
Hi Natasha,
After you bake the cheesecake, do you take it out of the pan? Do you keep the bottom of the spring-form? Is there a way to remove it and place on a prettier plate?
You definitely want it to cool completely in the fridge (best if overnight) before removing it from the pan. If it doesn’t set adequately, you run the risk of having the cake fall apart. You can transfer it to a cake plate by running a thin spatula under the crust and then sliding it over. Just, be careful, if your cake plate is very slick and doesn’t have any lip around the edge, the cake can be slippery. I’ve had one of mine slip off my cake plate and land upside down! :-O
It it ok if I bake the chesse cake and serve it the same day? Or u prefer do it night before ?
It’s best the night before because it really needs the time to fully chill and set in the fridge. If you cut it too soon, the consistency won’t be idea.
Hey Natasha your cheesecake looks absolutely divine!!!!! Quick question i saw no mention of a water bath, i was just wondering if i missed something reading?
thanks Courtney
I don’t use a water bath with this recipe. You could if you were more comfortable doing it that way, but I haven’t needed to 🙂
Hello Natasha,
I live in Serbia and don’t have cream cheese available.What do you suggest is a good substitute for it but to achieve the same tasty results? My husband adores cheese cake and I would like to prepare this for his birthday in April.
Thanks ,
Luisa
Since the majority of this cake is cream cheese, you’d probably have to use a different recipe if trying with another ingredient. It’s really hard to guess if something might work without testing it. Sorry, I know that’s not very helpful…
Luisa, I found this information online. Maybe it will help, maybe it won’t…
https://www.quora.com/What-is-a-good-substitute-for-cream-cheese-in-a-cheesecake-recipe
If i made individual cheesecakes with this recipe,would that be possible and how long would I bake them for? Thank you 🙂
I’ve tried turning these into minis and it didn’t work. I’ve also tried 3 other variations and have yet to figure out a way to keep them from sinking in the center. They rise beautifully but then they cave into the middle and they don’t have nearly the same texture that the cheesecake does. They seem drier. I’ll keep you posted if I come up with a great mini-cheesecake recipe! 😉
Hi!! This looks Super Good!! Im planning on making it now! I love the apricot rasberry topping!! SWEET!
But one concern, 7 eggs sounds like too much? Im worried it will taste eggy or end up being less smooth?! Have u tried this with less eggs?? I have never done a cheesecake with more than 4/5 eggs.
The texture is wonderful with 7 eggs and it has never seemed eggy to me. I’ve never heard that from my readers either. Does your recipe use the same amount of cream cheese?
Love the cheesecake. I’ve made the blueberry one. It was a big hit. The only problem I seem to run into is that my center does not cook through all the way. I can’t figure out where I’m going wrong. I follow all directions exactly. Even with a slightly soggy middle we’ve all enjoyed it but I would like to make the perfect cheesecake. Please help! Thank you :))
You might bake an extra 10-15 minutes. Not all ovens are the same. If it still seems too jiggly in the center when you give it a little jolt, then bake it longer. It won’t hurt the cheesecake 🙂
Made this cheesecake for Thanksgiving, one guy said that he is not a cheesecake person,but this one was the best he ever tried! I had no leftovers because people wanted to take some home too.
Awww that is so great! Music to my ears (or maybe to my eyes since I’m reading it is more appropriate; you get the idea ;)). Thanks Angelina!
When you cool it on the stove top, do you take off the springform pan then, or do you take it off after the chill time has elapsed?
Definitely after the chill time has elapsed. It needs time to set as it cools and the springform mold helps keep it’s shape and prevent cracks.
Thanks! I made it last night and left it in the pan as a precaution. How do you usually unmold them? I ended up using a frosting spatula to loosen the cake around the edges as it stuck, though it could be our freezer as the door doesn’t have a tight seal. Can wait to put the toppings on and devour it!
I usually have to use a knife or thin edged spatula and work my way around it until it is free from the sides of the pan. That is expected. Are you using the same toppings! I’m sure it will be gorgeous! 🙂
I used the same toppings from the recipe. Thanks for sharing a wonderful recipe!
Hi Natasha!I’m thinking of making a choc chip cheesecake. Could I just add choc chips to thus recipe or what are your thoughts? Thanks so much!
Without testing it myself, it’s really hard to say. I’ve never made a chocolate chip cheesecake so I don’t know if those would make the cake crack or change the consistency. Sorry I’m not very helpful with this question, but if you do test it, can you let me know how it worked out? 🙂
Hi Natasha! Thanks for ur recipe. I’ve made this cheesecake for my kids party, and it was gone before I’ve had time to try it, then a girl requested it for her wedding, I’ve made it and heard people around me complimenting it, I think it beat all the sweets that was there, and today someone called me for a recipe, I haven’t even tried it yet 🙂
That’s pretty funny that someone has already called you for the recipe and you didn’t even get a chance to taste it. Except you’re probably wishing you did :). Thank you so much for the great review! 🙂
I´m doing this tomorrow, thank you!!! It looks amazing. I laughed a lot at the crack comment :=). Hello from Argentina
Ha ha. I’m glad you enjoyed reading the post :). Thanks for writing in and I hope you love the cheesecake! 🙂 All the way from Argentina, eh? Hello from Idaho! 🙂
Yes, from Argentina!!! And I’m really happy to have found your post!!
So, I did the cheesecake and had a couple of things that didn’t work out quite right, perhaps you can help me… The flavor of the cheesecake was delicious, but it cracked quite a bit. I didn’t open the oven door at all. And the base was really crumbly, so when I served it almost no crust remained.What could have gone wrong? But it tasted great!
I haven’t had the issue with a crumbly crust. Did you use the same proportions of crumbs to butter and cocoa? You might try the original graham cracker crust that I posted with this recipe next time and see if you like that one better. It doesn’t have cocoa but it’s still wonderful: https://natashaskitchen.com/2014/02/04/favorite-cheesecake-easy-blueberry-sauce-video-tutorial/ It might help to watch the video tutorial that I have posted in this link. It’s the same cheesecake base.
I just baked my cheesecake for a friend’s 40th birthday party tonight. Can’t wait to try it with the toppings! If you bake it in a water bath, you get a lovely cheesecake. Wrap your pan in foil, then put in a bigger pan and pour in hot water. I made a recipe with 4 packages cream cheese, then baked 1 1/2 hours at 325 degrees. After baking, turn off oven, crack the door a bit, then leave in another hour. Makes a lovely cheesecake with a level top, not too brown and no cracks!
Thank you so much for sharing! I’ve heard good things about the water bath but haven’t actually tried it myself 🙂
Made this cheesecake yesterday, its really good. All my family liked it so much! But i baked about 2 hours on 220F …
Did you make sure to do the first baking step also? I’m so glad you all enjoyed it 🙂
So sorry if this is a repeat question – looking through all (most of) the comments for the answer was a fruitless endeavor.
Wondering what amount of pre-crumbled graham crackers to use for the crust… Thanks!
Just read the recipe again, 1.5 cups! Thanks!
I’m glad you found it! 🙂
Hi Natasha! me again:) I have been wondering for quite a while what does it make for a cheesecake to be so creamy and I think I finally got it! it’s the cream cheese!:) your cheesecake is marvelous and perfect!looking forward to trying this recipe on weekend! Thank you for sharing it and look forward to let you know how it went! Thank you and wish you a wonderful day:) Monica
I hope you absolutely love it! 🙂 Thanks Monica!
Thank you for this yummy recipe. It was Very easy to make.
Your were right….the chocolate on top just brings it wall together.
Hi Natasha,
I want to make this cheesecake for my mother’s birthday today. I wanted to ask if you recommend a water bath for this recipe. I am a pretty experienced baker, but never made a cheesecake before, so I am kind of anxious about it.
I use the Bake-Even Strip when I bake my cakes. Do you think that would prevent my cheesecake from raising to much and going over the edges? I got one shot at this, and really want it to come out perfect 😀
Please help!
I’ve never heard of the bake-even strip and I feel like an experienced baker too. 😉 What is it and where do I find one? I’ve never had to use a water bath for this recipe, just make sure not to open the oven while it is baking or you’re more likely to have a crack form. Even if you get a small crack, it is easily hidden by the preserves and berries 🙂
Hi Natasha,
I bought the bake-even strips from Walmart. You can also find them on wilton’s website. I did not use them for this recipe though. I followed it exactly and the results were way beyond my expectations. The cake came out perfect(no cracks; no overflowing) and it tasted heavenly! However, I did use a 10″ springform mold (just to be safe)D
My mom and the birthday party guests absolutely loved it!
Thank you so much for sharing this delicious cheesecake recipe!
That’s so great! It’s music to my ears 🙂 I’m so happy you loved it!
I found your recipe after doing a food blog search for raspberry chocolate cheesecake. This will be perfect for my son’s 21st birthday celebration next week.
He said that whatever I made would be great 🙂 but I wanted something a little more grown up.
Glad to have found the recipe, and your lovely website.
Happy birthday to your son and I hope he loves the cheesecake!
Hi, Natasha,
I am making this cake right now and for some reason it is still not ready after soo much time in the oven… I don’t know what I did wrong, are you sure the temp is 225? or is the cake supposed to be springy on the inside?
btw thank you for such an amazing recipe!! 🙂
Did you make sure to start at 450˚F for 15 minutes and then turn it down? Continue baking until the center just barely has a jiggle in the center. Even if you baked it until it no longer jiggled, it would be ok.
Hi Natasha. Love this cake and today making it again. The first time I baked I got a crack that I hided under the the gem. I didn’t find in your description if after the owen it needs to be taken from pan right away or it should stay there for few hours. The first time I pull it after maybe 15 minutes and only after it got cracked. So today I want to leave it in for about few hours. Am I right or what do you do? It tasted amazing so I’ll be happy even if I would get crack again:) Also, the first time when I was taking it out from the owen, I think it was wiggling to much and maybe that’s why? Thanks Natasha a lot!
It could be because it was still too wiggly that it cracked the first time. You might give it an extra 10 minutes next time 🙂 Not all ovens are the same ;). How did your second one go? I’ve done it both ways; leave it in the oven or take it out and put it on the stove top to cool to room temp before refrigerating.
what if i baking this cheesecake for two hours already and its not brown outside(up) yet??? ;(
That’s unusual; I usually worry about it getting too brown and not the other way around. Did you start at the higher temp and then decrease it per instructions?
I’ve made your blueberry cheesecake many times before and it was my mom’s all-time favorite! Really hoping she likes this one as much as the blueberry one! I just put it into the oven and hoping it comes out as delicious as you made it look hehe 🙂
It’s the same filling, but the crust and toppings/decor are different. I think she’ll love it!
Natasha,
I made this cake for my 2 year old birthday party. It came out amazing – yummy and beautiful! (I followed the recipe exactly as is with one exception: I made the crust out of pecans)
Thank you for the wonderful work you do!!!
A pecan crust sounds wonderful! Yum!!! Happy birthday to your 2-yr old 🙂
I love cheesecakes but always thought they are too hard to make. A few months ago I found a recipe that sounded so good that had to try it. Well… the cheesecake was very tasty, but I spent two days cleaning my oven from burnt butter that was leaking from the spring pan and my house was stinking for a while. I would love to try your cheese cake recipes but don’t want to go through such experience again. Can you give an advice on how to avoid this problem? Should I change the spring pan? The recipe I used did not say to bake the crust by itself for 8 minutes. Does this step help to prevent butter from leaking?
By the way, since my cousin recommended your website to me about a month ago, I tried up to 20 of your recipes (main dishes, salads, desserts, soups, etc.) and my family loved EVERYTHING! Thank you! My culinary skills are definitely improving and there is more variety in what I cook now. I have a list of things I want to make waiting for me. =)
To be honest, I’ve never had problems with my springform leaking butter. I’ve always pre-baked my crust. If you are really concerned, it doesn’t hurt to put a piece of foil on the bottom rack. Does your springform pan seem loose to you? When you pour water into a clean springform pan, does it pour through the bottom? If it doesn’t seem to have much leak to it, there probably isn’t any reason to change the pan. P.S. I’m so happy you’re enjoying my blog and the recipes. Good things are meant to be shared. That’s why writing a cookbook one day will be hard for me. Keeping recipes a “secret” for any amount of time will be really hard on me. lol
I have to say this is a keeper! I did it for my son’s first birthday party and everyone loved it. Received many compliments. Thanks to you!
You’re so welcome, dear 🙂
I was really excited to try this recipe cause it differs from the one I usually make and I love your recipes! But it didn’t turn out the way I expected it 🙁 mine cracked! Big time! I baked it exactly how the recipe said so I don’t know what went wrong.. The way I usually bake it is at 350 degrees on the middle rack for about 40-50 min.Then I turn off the oven and without taking out the cheesecake, leave the oven door halfway open for an hour or so until the pan cools enough to take out with your bare hands. This works 99% of the time for me. Hope it helps if anybody had the same problem as me 🙂 btw the cheesecake was scrumptious!!!
You have me stumped but I’d love to try to figure it out. Did you open up the oven at all during baking? Also, what kind of pan did you use?
The oven was closed the whole time. But I did use a glass pan. I always use a glass pan for my cheesecakes though and it never cracks so idk if that was the problem or not.. It doesn’t matter because once I covered it with jam and raspberries, nobody even suspected any crack, let alone see one 🙂 And it was really really delish!
It might have been the type of pan; was it round? or rectangular? In a rectangular pan, or wider pan, it would need less baking time so that could have been the cause of a crack. Anyway, I’m so glad you liked the cheesecake 🙂
The cheesecake was delicious! My only problem was it rose too high : ( should I use bigger cake pan next or use less batter?! Or I did something wrong? Thanks for great recipe!
The cake rises 1-1.5 inches over the rim while it’s baking and then settles back down into the pan as it cools. That is perfectly normal and a good thing. Is this the kind of rising you are talking about? What size was your pan? Mine was 9″ wide by 3″ tall.
hi Natasha!
I made the cake and it overflowed and the side was burned…..I was wondering what I did wrong….I followed the recipe word to word….. kinda sad since tomorrow is my son’s b-day party 🙁
Oh no!! That’s so sad :(. I hope we can figure out what went wrong. I’ve made this cheesecake so many times and it’s never overflowed before. My first thought is the size of your springform mold. I used a 9-inch wide springform mold with 3-inch tall sides. Was your’s smaller? Also, what was the pan made of? I’ve gotten the top too dark by putting it up too high in my oven but the sides burning is very unusual. How full was your mold when you filled it with the cheesecake batter? Did you use a standard sized oven (Not a counter top oven- I only ask because some of them seem big enough to fit a cheesecake but it would be too close to the heating elements).
Hey Natasha! So wanna make this recipe asap! I made a cheesecake a few weeks ago but it was the plain recipe from a while back and it was amazing. But is there a way I can make this “healthier”? Perhaps use coconut oil instead of butter? Or use nonfat cream cheese? Or will it change the flavor? Thanks!
To be honest, I haven’t tried making this cheesecake with low fat cream cheese so I’m not sure how that will change things. I think you could probably use coconut oil in leu of butter but again I haven’t tasted it so I can’t guarantee it will taste as good as the butter 🙂
The cake is delicious!!! One of the best cheesecake recipes. I made it for Easter and everyone loved it. Thanks Natasha!
That’s so awesome that it was part of your Easter celebration. Thank you so much for sharing that with me 🙂 I’m all smiles 🙂 🙂 🙂
I made one last week! It was absolutely delicious and everyone loved it! Thanks for the recipe!!
That’s fantastic! Thanks so much Juliya!
Thank you for the recipe! We have a cheesecake recipe that has been a favorite in our family for years. I was looking for a cheesecake that is just as delicious, but easier to make. Yours is soooo easy. I used my mom’s graham cracker crust and your filling! My husband and I think yours tastes better! The recipe has now been replaced! In fact, I am making one for our school secretary for Thursday. I did not do the toppings or chocolate crust, we like ours simple and plain. Just wanted to pass this thank you along! Debbie
Thank you so much for such a thoughtful review 🙂 I’m so happy you and your hubby both enjoyed the cheesecake. That’s very sweet of you to make it for your school secretary 🙂
I love following your baking recipes! They bring me as close to home as possible. Living so far away I get homesick but then bake something you’ve posted and I’m suddenly back home!
I do have an interesting question Natasha. I have an 8″ spring form pan which is more than enough cake for just my husband son and I; what would be the cake batter proportions with an 8″ pan? Sorry if this seems like a bizzare question. Made the cheesecake following the recipe in a 9″ pan. (except fruit toppings and flavor of jam) It was a big enough cake to feed 12 adults and 2 kids. I would love to make this for my family again but would love the help in scaling it down to a small cake for just us 3. THANKS!
The toppings and crust would stay the same, well maybe a few Tbsp less of the crust. But the filling you should probably scale down by 20%-25%
(4 blocks cream cheese – 8oz each) at room temperature
1 1/4 cups granulated sugar
3 Tbsp sour cream
6 whole large eggs (at room temp)
1 tsp real vanilla extract
Now, in theory this should work, although I haven’t tested these exact proportions so I can’t guarantee the results will be the same. That is just the best answer I have for you 🙂 Although this will still make a pretty large cake: 10 servings. The baking time will a little bit shorter also and without testing it, I’d only be guessing.
I’ve made your other cheesecake… the one with blueberry topping many times already, because and boy oh boy was it delicious! Haven’t made a different cheesecake since, but I guess that’s gonna have to change because these pictures are so promising! I can already taste the heaven:)
Anna I have some very very very very very good news! 🙂 The center cheesecake part is the same. The only changes were the crust, the glaze and the toppings.
Made this for Easter and it came out amazing! I’ve tried many cheesecake recipes before but this one came out so creamy and it was beautiful.. no cracks at all! I put raspberry jam on mine. Will definitely make again! Thank you for the wonderful recipe!
Oooh Raspberry jam sounds amazing! I’m so happy you enjoyed the recipe 🙂 It’s my go-to cheesecake recipe.
I made this cheesecake for yesterday’s Easter lunch. Everyone loved it! IT was great, but I did run into 2 problems. 1. The cheesecake cracked big time about 10 min before done baking. 2.the crust burned a little on the bottom. Not sure what were my problems. I made your cheese cake before, never ran into these problems. Anyways the crack was fixed with some extra frosting. I just love cheasecakes. Thanks Natasha! I am planning to make one more this week for my husband he didn’t get to try it because it was all gone. Lol will fix that!
The oven is the most likely culprit. Did you turn down the temperature at the right time? Cheesecake cracks are very forgiving with the topping. But I suspect your oven either got too hot or it was too hot for too long. I’m so glad you enjoyed the cake anyway 🙂
Making this cheesecake right now for tomorrow! 2 of them actually for both families. My pan is pretty high but I filled it up to almost the rim. Hope it won’t all end up overfilling if it rises :-/
I’ve had that happen before when I used a giant block of cream cheese from Costco and the slices were bigger than normal sot it ended up really full. It was still ok in the end. Was your pan a 9″ or smaller?
Studying the no-crack technique as I am getting ready to make my own cheesecake for Easter and the next post. 😉 Looks gorgeous, and the cheese filling looks so creaaaamy! Happy Easter! 🙂
Happy Easter to you also! I’m looking forward to seeing your cheesecake! I’m sure it will be stunning 🙂
Looks amazing!
What size baking dish did you use?
It was a 9″ springform 🙂 make sure you have tall walls like the one in the picture.
Have all the ingredients out on the kitchen table….can hardly wait to surprise everyone on Easter!!! Thanks so much for posting this springlike cheesecake! You’re the best,Natasha! Happy Easter!
Happy Easter Lisa! I hope you and your family love the cheesecake!
Hi Natasha,
I love your recipes! All the ones I have made so far have been delicious. Lately I have not been receiving the new posts in my email. I even tried subscribing again and it said my email was already subscribed . Help! 🙂 thank you!
I noticed that today too! I’ve been trying to figure it out all day long! I’m looking into upgrading to a paid subscription service that should be more reliable! I’ll try to get it fixed by the end of the week 🙂
This looks amazing, I want to make it today..but I do not own a food processor:/ is there a work around?
Yes, you can put the graham crackers in a large ziploc bag and crush them with a rolling pin. It takes a little longer but it’s totally do-able. You can also buy graham cracker crumbs and save a step 🙂
Thank you:) doing it right now! Yummm
That cheesecake looks amazing!! My favorite cheesecake is plain because I love the cheesecake flavor without chocolate or something else mixed in, but this- classic plain cheesecake with apricot, raspberries, and a chocolate crust? It looks like it could totally become my new favorite. Must make soon!
I am exactly the same way! I love plain, unadulterated cheesecake ;). I’ll take that over marbled or chocolate cheesecake any day! This is the best of both worlds though. The topping and crust are the cherry on top!
This looks amazing
Natasha, this cheesecake looks amazing! I love cheesecake, but haven’t had any lately! I’m drooling right now. 🙂
I hope you have a keyboard protector. We have one for that very reason! lol.
Hey girl thank u for great recipe!!!
I had baked this cake yesterday and the crust stuck to the pan.
So when I had cut a slice I was only get the cheese part.
I’m not sure why or what I did wrong 🙁
But it was really good.
In a non-stick baking pan, it shouldn’t stick with all the butter in it. I use a thin edged spatula to get under it and loosen it before serving the cake; that way every slice is perfect 😉
Crack in the cheesecake!! You are too funny Natasha 🙂 I love your blog!
Have a very blessed Easter.
Thank you Binsy :D. Blessings to you as well.
This looks so lovely!! I will have to try it for myself soon… thanks for sharing such a pretty cake 🙂
You’re welcome and thank you for your sweet compliment 🙂
My mouth was watering looking at your photos…I kid you not. Technically it started watering hours ago when I saw it on IG, but I had to come over and see it on the big screen!
I’m always looking for a good, solid, no nonsense cheesecake recipe and I just might have found it!! Pinned!!!
Lindsey thank you so much for pinning! You’re so sweet. This is my go-to cheesecake and I hope it becomes that for you as well 🙂
#eatingwithmyeyes #lovehowtallitlooks #pretty #asalways #missingavideo
Believe it or not I will be celebrating this weekend with some treats – well deserved few glasses of quality red wine for me, in a company with great friends and so much fun for the kiddos. Happy Easter, Natasha!
Loving your hashtags! lol. Hurray for treats! They are so nice every now and then 🙂 Happy Easter Olena! 🙂
Oh my!!!!. Cheesecake and raspberries, absolutely perfect combination. My mouth is watering big time. Thumbs up fo sho.. ;);)
Thank you dear. And it’s so easy to put together. The apricot preserves are a must also. It all just goes together so well!
Hi Natasha.
So I have the day off tomorrow and I know exactly what I will be doing…. Making this delicious cheesecake!! I seriously can not even wait!
I do have a question though… What if I didn’t want the crust to be chocolate? Can I substitute the cocoa powder for something else?
Ps I love the way your write your blogs. I always get a good laugh!
Totally just leave the cocoa out and keep everything else the same. I make my crusts that way often 🙂 I’m so glad you enjoy my ramblings. lol. It’s good to know someone reads them; that way it feels less like I’m talking to myself. 😉
Stunning! simply Stunning!
Thank you so much 🙂 It means alot since I think your pictures rock!
I am throwing my friend a surprise BDay party and need to bake a cake. Now I know what I am going to bake:-) it looks scrumptious! Yumm!
I hope you and your friend love it! I’m honored to be a source of inspiration 😉
I love the pictures!!! Can’t wait to try this recipe.
Anna, thank you! I hope you love it just as much as we did. It’s marvelous (and I don’t throw that word around willy nilly) 😉
This cheesecake looks insanely delicious!
Oh it is! 🙂 Thank you Susi!
This cheesecake is unbelievably gorgeous! Beautiful photos too!
Jaclyn, thanks so much 🙂 It’s easy always more fun to photograph foods that are photogenic!
Thank you for sharing this wonderful cheesecake recipe! !! ♡♡ im lovin it 🙂
Thanks Karolina! And, you’re welcome 😉
WOW that looks soooo yummy
Thanks Nadia! It tastes as good as it looks,,…. maybe better! 😉
Why is that every time you post something on your blog, I want to just leave work for the day and go home to cook that exact thing? You do a fabulous job as always and that cheesecake has to be made SOON (by me of course, unless you ship to MN☺)!
Thank you so much for your sweet comment. Unfortunately I don’t ship any further than my sister’s house 7 minutes away. lol. I
How funny, i look over the recipe, study it, and suddenly i realize i smell apricots and raspberries!!!! … And i have neither at home, even at the pantry!!! :))))
You better get some and make it quick! 🙂 It sounds like you’re craving a slice 😉
That looks amazing! I love the chocolate, the apricot, the raspberries, beautiful!
Chloe, thank you! It’s also very tasty! 🙂 I made this cake twice in 1 week.
Just beautiful, Natasha!
Thanks Girl! 😉
wow, never made cheesecake, wanna make this, good job Natasha, sooooo cute
Thanks Natasha (feels a little like talking to myself, you know?) 🙂 You’re so sweet. I hope you LOVE it!
I think this is the prettiest cheesecake I’ve ever seen. I love that it has a lot going on but it’s all simple ingredients. I want a slice!
Thank you Amanda! I couldn’t have said it better myself. It really is a very easy topping but it works so well! 🙂 P.S. Thanks for pinning this, you pinning extraordinaire you 😉