Get the Latest Recipes in your inbox:

Raspberry Apricot Cheesecake with Chocolate Crust

This is the best raspberry apricot cheesecake with chocolate crust I've ever made, or tried. It's creamy, decadent and will excite your taste buds.

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!

MY LATEST VIDEOS

 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:

9″ springform mold

Chocolate Raspberry Apricot Cheesecake with Chocolate Crust @NatashasKitchen

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.

Chocolate Cheesecake 4

Chocolate Cheesecake 5

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.

Chocolate Cheesecake 6

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.

Chocolate Cheesecake 7

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

Chocolate Cheesecake_-2

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.

Raspberry Apricot Cheesecake with Chocolate Crust @NatashasKitchen

Chocolate Cheesecake 9

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 @NatashasKitchen

Raspberry Apricot Cheesecake with Chocolate Crust @NatashasKitchen

Raspberry Apricot Cheesecake with Chocolate Crust @NatashasKitchen

Raspberry Apricot Cheesecake with Chocolate Crust @NatashasKitchen

Raspberry Apricot Cheesecake with Chocolate Crust

4.86 from 27 votes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
This is the best raspberry apricot cheesecake with chocolate crust I've ever made, or tried. It's creamy, decadent and will excite your taste buds.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$18
Servings: 8 -12

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

  1. 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.
  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 cheese cake mixture over your cookie crust.
  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 cheesecake to room temp then refrigerate until fully chilled; at least 4 hours or overnight.

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 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.

Recipe 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 decorate the next day. Cheesecakes are best served cold.

Final Final Picmonkey Hashtag banner

Raspberry Apricot Cheesecake with Chocolate Crust @NatashasKitchen

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?

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Yelena
    January 22, 2019

    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. Reply

    • Natashas Kitchen
      January 22, 2019

      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 🙂 Reply

      • Yelena
        January 23, 2019

        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 🤗 Reply

        • Natashas Kitchen
          January 23, 2019

          That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Jessie
    December 24, 2018

    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 Reply

    • Natasha
      December 25, 2018

      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! 🙂 Reply

      • Jessie
        December 27, 2018

        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😊 Reply

        • Natashas Kitchen
          December 27, 2018

          You’re so welcome! Reply

  • Jessica Wallace
    December 20, 2018

    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? Reply

    • Natasha
      December 20, 2018

      Hi Jessica, that should work fine and if the whip cream is beat until stiff peaks form, it should hold up fine. Reply

    • Natashas Kitchen
      December 20, 2018

      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. Reply

  • Juliya
    December 6, 2018

    Hey! Do you think gluten free graham crackers would work as well as the regular ones? Reply

    • Natasha
      December 6, 2018

      Hi Juliya, I think they would work well as a gluten free version of the cheesecake. I hope you love the recipe! 🙂 Reply

  • anita
    August 17, 2018

    hi natasha, can i use stoneware type dish that’s oven safe? just wondering if baking time changes Reply

    • Natashas Kitchen
      August 17, 2018

      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 Reply

  • Val
    May 31, 2018

    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? Reply

    • Natasha
      May 31, 2018

      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!) 🙂 Reply

  • Lena
    April 16, 2018

    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… Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      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.:) Reply

  • Marion
    March 21, 2018

    Made this for a birthday party. It’s amazing. The presentation was spectacular. The taste devine. Reply

    • Natasha's Kitchen
      March 21, 2018

      I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Marion! Reply

  • Julie Barroso
    January 10, 2018

    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. Reply

    • Natasha
      natashaskitchen
      January 10, 2018

      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! Reply

  • Shweta
    September 13, 2017

    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) ? Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      I think either of those could be good options. I hope you love the recipe! 🙂  Reply

  • Yanna
    August 13, 2017

    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. Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      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 🙂 Reply

  • Kitti
    May 4, 2017

    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. Reply

    • Natasha
      natashaskitchen
      May 4, 2017

      I’m so glad you liked it!! I followed your advice and added the note near the ingredients 🙂 Reply

  • Mika
    November 7, 2016

    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 ?? Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      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. Reply

  • Mariya
    October 5, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      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! 🙂 Reply

  • Olya
    June 22, 2016

    Just made mini cheesecakes with your recipe (just baked at 350F for 18 minutes) and they came out perfect and yummy. Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      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? Reply

      • Olya
        June 22, 2016

        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. Reply

        • Olya
          June 22, 2016

          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). Reply

          • Natasha
            natashaskitchen
            June 22, 2016

            Great tip! Thank you Olya! 🙂

        • Natasha
          natashaskitchen
          June 22, 2016

          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! 🙂 Reply

          • Olya
            June 22, 2016

            Ah yes, I added 1 table spoon of potato starch. Where I can post the picture?

          • Natasha
            natashaskitchen
            June 22, 2016

            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! 🙂

  • Abbie
    May 18, 2016

    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 Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      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. Reply

  • Lena
    April 16, 2016

    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:-) Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      If you need to substitute, I would recommend using 5 extra large eggs. Reply

  • Alina
    March 12, 2016

    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? Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      Hi Alina, fresh blueberries would work. Reply

  • Esther
    October 31, 2015

    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! Reply

    • Natasha
      natashaskitchen
      October 31, 2015

      It will be fine for 4 hours if you refrigerate it after putting it on. 🙂 Enjoy! Reply

  • Alena Zabo
    October 21, 2015

    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 Reply

    • Natasha
      natashaskitchen
      October 21, 2015

      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. Reply

  • Luda
    September 30, 2015

    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… Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      My springform pan has 3″ tall walls. How tall are the walls of yours? Reply

      • Luda.
        October 1, 2015

        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 Reply

  • Esther
    August 12, 2015

    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:) Reply

    • Natasha
      natashaskitchen
      August 12, 2015

      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 🙂 Reply

  • Judith
    August 9, 2015

    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 Reply

    • Natasha
      natashaskitchen
      August 9, 2015

      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. Reply

      • Judith
        August 13, 2015

        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 Reply

        • Natasha
          natashaskitchen
          August 13, 2015

          You’re welcome Judith. Thanks for writing in 🙂 Reply

  • allie
    July 9, 2015

    Hi, Natasha! You do such a great job! How do you take the cheese cake of the base of the spring form pan? Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      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. Reply

  • Natasha
    April 18, 2015

    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? Reply

    • Natasha
      natashaskitchen
      April 18, 2015

      I’d go with the 9 1/2. It fits a 9″ just right but an 8 1/2 might be too small. Reply

  • Angelina
    April 16, 2015

    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. Reply

    • Natasha
      natashaskitchen
      April 16, 2015

      I’m so happy to hear that! Thank you Angelina 🙂 Reply

  • Nadia
    April 13, 2015

    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!!! Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      I’m so happy you loved it :). That’s music to my ears 🙂 Reply

  • Alona
    April 13, 2015

    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? Reply

    • Natasha
      natashaskitchen
      April 13, 2015

      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 🙂 Reply

  • cecile
    April 12, 2015

    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. Reply

    • Natasha
      natashaskitchen
      April 12, 2015

      The fig jam sounds wonderful! I’m so happy you enjoyed the recipe. Reply

  • Lenchik
    April 8, 2015

    My all time favorite cheesecake recipe. And trust me-ive tried many dif ones. Your amazing! Reply

    • Natasha
      natashaskitchen
      April 8, 2015

      I am so happy you love the recipe! Thanks for sharing that with me. Reply

  • Irina
    April 2, 2015

    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? Reply

    • Natasha
      natashaskitchen
      April 2, 2015

      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 Reply

  • Anita
    March 25, 2015

    It it ok if I bake the chesse cake and serve it the same day? Or u prefer do it night before ? Reply

    • Natasha
      natashaskitchen
      March 25, 2015

      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. Reply

  • courtney
    February 10, 2015

    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 Reply

    • Natasha
      natashaskitchen
      February 10, 2015

      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 🙂 Reply

  • Luisa Radusinovic
    January 16, 2015

    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 Reply

  • Sara
    January 5, 2015

    If i made individual cheesecakes with this recipe,would that be possible and how long would I bake them for? Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      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! 😉 Reply

  • Arwa
    December 13, 2014

    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. Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      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? Reply

  • Luda
    December 12, 2014

    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 :)) Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      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 🙂 Reply

  • Angelina
    December 5, 2014

    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. Reply

    • Natasha
      natashaskitchen
      December 6, 2014

      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! Reply

  • Anh L
    November 26, 2014

    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? Reply

    • Natasha
      natashaskitchen
      November 27, 2014

      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. Reply

      • Anh L
        November 27, 2014

        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! Reply

        • Natasha
          natashaskitchen
          November 27, 2014

          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! 🙂 Reply

          • Anh L
            November 28, 2014

            I used the same toppings from the recipe. Thanks for sharing a wonderful recipe!

  • sara
    November 16, 2014

    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! Reply

    • Natasha
      natashaskitchen
      November 17, 2014

      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? 🙂 Reply

  • Leana
    October 28, 2014

    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 🙂 Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      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! 🙂 Reply

  • Ruti
    September 27, 2014

    I´m doing this tomorrow, thank you!!! It looks amazing. I laughed a lot at the crack comment :=). Hello from Argentina Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      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! 🙂 Reply

      • Ruti
        September 30, 2014

        Yes, from Argentina!!! And I’m really happy to have found your post!! Reply

        • Ruti
          October 4, 2014

          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! Reply

          • Natasha
            natashaskitchen
            October 4, 2014

            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.

  • Rebecca Schlabach
    September 16, 2014

    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! Reply

    • Natasha
      natashaskitchen
      September 16, 2014

      Thank you so much for sharing! I’ve heard good things about the water bath but haven’t actually tried it myself 🙂 Reply

  • JustME
    September 2, 2014

    Made this cheesecake yesterday, its really good. All my family liked it so much! But i baked about 2 hours on 220F … Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      Did you make sure to do the first baking step also? I’m so glad you all enjoyed it 🙂 Reply

    • Kitti
      September 3, 2015

      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! Reply

      • Kitti
        September 3, 2015

        Just read the recipe again, 1.5 cups! Thanks! Reply

        • Natasha
          natashaskitchen
          September 3, 2015

          I’m glad you found it! 🙂 Reply

  • Monica
    August 27, 2014

    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 Reply

    • Natasha
      natashaskitchen
      August 27, 2014

      I hope you absolutely love it! 🙂 Thanks Monica! Reply

  • Estera
    August 24, 2014

    Thank you for this yummy recipe. It was Very easy to make.
    Your were right….the chocolate on top just brings it wall together. Reply

  • Olesea
    July 30, 2014

    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! Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      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 🙂 Reply

      • Olesea
        August 2, 2014

        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! Reply

        • Natasha
          natashaskitchen
          August 2, 2014

          That’s so great! It’s music to my ears 🙂 I’m so happy you loved it! Reply

  • Lisa
    June 29, 2014

    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. Reply

    • Natasha
      natashaskitchen
      June 29, 2014

      Happy birthday to your son and I hope he loves the cheesecake! Reply

  • Alesya
    May 28, 2014

    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!! 🙂 Reply

    • Natasha
      natashaskitchen
      May 28, 2014

      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. Reply

  • Inna Murzin
    May 23, 2014

    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! Reply

    • Natasha
      natashaskitchen
      May 23, 2014

      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. Reply

  • iryna
    May 21, 2014

    what if i baking this cheesecake for two hours already and its not brown outside(up) yet??? ;( Reply

    • Natasha
      natashaskitchen
      May 21, 2014

      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? Reply

  • Nastia
    May 17, 2014

    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 🙂 Reply

    • Natasha
      natashaskitchen
      May 17, 2014

      It’s the same filling, but the crust and toppings/decor are different. I think she’ll love it! Reply

  • Vicki
    May 12, 2014

    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!!! Reply

    • Natasha
      natashaskitchen
      May 12, 2014

      A pecan crust sounds wonderful! Yum!!! Happy birthday to your 2-yr old 🙂 Reply

  • Mila
    May 9, 2014

    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. =) Reply

    • Natasha
      natashaskitchen
      May 10, 2014

      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 Reply

  • Irina
    May 6, 2014

    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! Reply

    • Natasha
      natashaskitchen
      May 6, 2014

      You’re so welcome, dear 🙂 Reply

  • Alina
    May 6, 2014

    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!!! Reply

    • Natasha
      natashaskitchen
      May 6, 2014

      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? Reply

      • Alina
        May 7, 2014

        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! Reply

        • Natasha
          natashaskitchen
          May 7, 2014

          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 🙂 Reply

  • Irina
    May 3, 2014

    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! Reply

    • Natasha
      natashaskitchen
      May 3, 2014

      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. Reply

  • Masha V
    May 2, 2014

    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 🙁 Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      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). Reply

  • Esther Moseichuk
    April 30, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 30, 2014

      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 🙂 Reply

  • Lilly
    April 28, 2014

    The cake is delicious!!! One of the best cheesecake recipes. I made it for Easter and everyone loved it. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      April 28, 2014

      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 🙂 🙂 🙂 Reply

  • Juliya
    April 22, 2014

    I made one last week! It was absolutely delicious and everyone loved it! Thanks for the recipe!! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      That’s fantastic! Thanks so much Juliya! Reply

  • Debbie Pipkins
    April 22, 2014

    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 Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      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 🙂 Reply

  • Ella Lane
    April 22, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      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. Reply

  • Anna
    April 21, 2014

    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:) Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      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. Reply

  • Valentina
    April 21, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      Oooh Raspberry jam sounds amazing! I’m so happy you enjoyed the recipe 🙂 It’s my go-to cheesecake recipe. Reply

  • Inna
    April 21, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      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 🙂 Reply

  • Victoria
    April 19, 2014

    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 :-/ Reply

    • Natasha
      natashaskitchen
      April 19, 2014

      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? Reply

  • April 19, 2014

    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! 🙂 Reply

    • Natasha
      natashaskitchen
      April 19, 2014

      Happy Easter to you also! I’m looking forward to seeing your cheesecake! I’m sure it will be stunning 🙂 Reply

  • Tanya
    April 18, 2014

    Looks amazing!
    What size baking dish did you use? Reply

    • Natasha
      natashaskitchen
      April 18, 2014

      It was a 9″ springform 🙂 make sure you have tall walls like the one in the picture. Reply

  • Lisa
    April 18, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 18, 2014

      Happy Easter Lisa! I hope you and your family love the cheesecake! Reply

  • Cherelle
    April 17, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 17, 2014

      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 🙂 Reply

  • Inna
    April 17, 2014

    This looks amazing, I want to make it today..but I do not own a food processor:/ is there a work around? Reply

    • Natasha
      natashaskitchen
      April 17, 2014

      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 🙂 Reply

      • Inna
        April 17, 2014

        Thank you:) doing it right now! Yummm Reply

  • 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! Reply

    • Natasha
      natashaskitchen
      April 16, 2014

      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! Reply

  • April 16, 2014

    This looks amazing Reply

  • April 16, 2014

    Natasha, this cheesecake looks amazing! I love cheesecake, but haven’t had any lately! I’m drooling right now. 🙂 Reply

    • Natasha
      natashaskitchen
      April 16, 2014

      I hope you have a keyboard protector. We have one for that very reason! lol. Reply

  • Lulu
    April 16, 2014

    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. Reply

    • Natasha
      natashaskitchen
      April 16, 2014

      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 😉 Reply

  • Binsy
    April 16, 2014

    Crack in the cheesecake!! You are too funny Natasha 🙂 I love your blog!
    Have a very blessed Easter. Reply

    • Natasha
      natashaskitchen
      April 16, 2014

      Thank you Binsy :D. Blessings to you as well. Reply

  • April 16, 2014

    This looks so lovely!! I will have to try it for myself soon… thanks for sharing such a pretty cake 🙂 Reply

    • Natasha
      natashaskitchen
      April 16, 2014

      You’re welcome and thank you for your sweet compliment 🙂 Reply

  • 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!!! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      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 🙂 Reply

  • April 15, 2014

    #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! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Loving your hashtags! lol. Hurray for treats! They are so nice every now and then 🙂 Happy Easter Olena! 🙂 Reply

  • April 15, 2014

    Oh my!!!!. Cheesecake and raspberries, absolutely perfect combination. My mouth is watering big time. Thumbs up fo sho.. ;);) Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      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! Reply

  • Anna
    April 15, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      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. 😉 Reply

  • Stunning! simply Stunning! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Thank you so much 🙂 It means alot since I think your pictures rock! Reply

  • Kristina
    April 15, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      I hope you and your friend love it! I’m honored to be a source of inspiration 😉 Reply

  • Anna
    April 15, 2014

    I love the pictures!!! Can’t wait to try this recipe. Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      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) 😉 Reply

  • This cheesecake looks insanely delicious! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Oh it is! 🙂 Thank you Susi! Reply

  • April 15, 2014

    This cheesecake is unbelievably gorgeous! Beautiful photos too! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Jaclyn, thanks so much 🙂 It’s easy always more fun to photograph foods that are photogenic! Reply

  • April 15, 2014

    Thank you for sharing this wonderful cheesecake recipe! !! ♡♡ im lovin it 🙂 Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Thanks Karolina! And, you’re welcome 😉 Reply

  • Nadia
    April 15, 2014

    WOW that looks soooo yummy  Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Thanks Nadia! It tastes as good as it looks,,…. maybe better! 😉 Reply

  • LanaRzhk
    April 15, 2014

    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☺)! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      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 Reply

  • Lena
    April 15, 2014

    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!!! :)))) Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      You better get some and make it quick! 🙂 It sounds like you’re craving a slice 😉 Reply

  • April 15, 2014

    That looks amazing! I love the chocolate, the apricot, the raspberries, beautiful! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Chloe, thank you! It’s also very tasty! 🙂 I made this cake twice in 1 week. Reply

  • Just beautiful, Natasha! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Thanks Girl! 😉 Reply

  • Natasha
    April 15, 2014

    wow, never made cheesecake, wanna make this, good job Natasha, sooooo cute Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Thanks Natasha (feels a little like talking to myself, you know?) 🙂 You’re so sweet. I hope you LOVE it! Reply

  • April 14, 2014

    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! Reply

    • Natasha
      natashaskitchen
      April 14, 2014

      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 😉 Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.