Apricot and raspberry cheesecake with chocolate crust

Apricot and raspberry cheesecake with chocolate crust

We all know that fruit and chocolate are a winning combination, but this cheesecake is next level! It’s creamy, it’s decadent and it’s sure to become your favourite, plus it’s easy to make!



  • 1 1/2 cups of digestive, (or super wine or Girl Guide biscuit) crumbs
  • 1 tbsp sugar
  • 2 tbsp cocoa powder
  • 6 tbsp melted, unsalted butter

Cheesecake Mix

  • 450g cream cheese
  • 250g sour cream
  • 1 1/2 cups sugar
  • 7 eggs (at room temperature)
  • 1/2 tbsp vanilla extract


  • 1 1/4 cups raspberries
  • Apricot jam
  • 1/2 cup whipped cream
  • Chocolate to grate on the top


  1. Preheat oven to 180˚C. In a food processor, pulse biscuits 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 mixture evenly over the bottom of a 9″ springform tin going 2.5-3cm up the sides. Bake at 180˚C for 8 minutes. Remove from the oven and cool to room temperature.
  3. To make the cheesecake mix, preheat oven to 230˚C. Beat together cream cheese with 1 1/2 cups sugar on medium/high speed for 5 minutes, scraping down the bowl halfway through.
  4. Turn mixer down to low speed and add sour cream and vanilla extract. Mix until well incorporated. Pour the cheesecake mixture over your cookie crust and smooth out the top.
  5. Place the middle oven rack one level lower so it is in the bottom 1/3rd of the oven. Bake at 230˚C for 15 minutes then (without opening the oven door), reduce oven to 110˚C and continue baking another 1 hour and 5-10 minutes or until the centre is almost set (it should barely wiggle on top when you give the pan a little jolt).

Tip: you will get the best results when you do not open the oven door to look at your cheesecake during the baking process.

Decorating the top

  1. Warm up 3/4 cup of apricot jam in a small saucepan until it loosens up a little, don’t let it get too hot. Once cooled slightly, spread over the top of your cheesecake, leaving a small border around the edge.
  2. Arrange raspberries over the surface of the apricot jam
  3. Beat 1/2 cup cream together with 1 tbsp sugar on high speed until stiff. Pipe the cream around the top border of the cheesecake. Sprinkle with shaved chocolate.