I absolutely love the tang and creaminess of crème frâiche and it goes perfectly in the base of this Crème Frâiche Cheesecake (with Figs and Grapes). The texture is light and airy, the flavor is not too sweet, it’s perfect!
The addition of brûléed figs and grapes makes this cheesecake showstopper worthy, but don’t let that fool you! It’s super easy to throw together and if you can’t be bothered with the jazz handsy figs and such, it is an awesome elevated classic-ish cheesecake recipe!
Crème Frâiche
I am completely obsessed with crème frâiche. It makes this crème frâiche cheesecake so fresh and airy, you’ll die. BUT, I get it if you can’t find it or you can’t be bothered. If that’s the case, just replace the crème frâiche with 16 ounces of cream cheese and you’re good.
Cheesecake Tips
- Make sure all of your ingredients are at room temperature
- Mix everything low and slow. If you whip too much air into your cheesecake you run the risk of cracks
- Scrape the sides and bottom of the bowl throughout the mixing process to make sure that everything is evenly mixed as you go along…this will keeps lumps out of your cheesecake
- Line your springform pan with parchment. It seems like a little thing, but it really helps release the cheesecake when removing it from the pan
- Do not tap your cheesecake on the counter pre-bake, that will just create air bubbles (which lead to cracks)
- No sudden temperature changes. Follow the steps for cooling down your cheesecake exactly as written and it will come out perfect!
The Easy Graham Cracker Crust
My very favorite graham cracker crust recipe is linked here. It’s buttery, perfectly crumbly and tastes fabulous!
This recipe has a nut option of which I love using finely chopped pecans. But feel free to omit the nuts for whatever reasons (the recipe explains how, it’s simple).
The crust can be made up to three days ahead of time.
Baker’s Timeline
Day 1
If you’d like to really go hard on the make-ahead route, you can make the crust three days ahead of time!
Day 2
Make and bake your cheesecake.
Days 3 or 4
Prepare the figs and grapes and serve!
All this said, you can also make everything the day ahead of serving. I just wanted to share a more extended timeline in case you’re having an especially busy week.
This is not a same-day cheesecake. It ideally needs overnight (or at least six hours) in the fridge to chill and set.
Favorite Cranberry Cheesecake Tools
Springform Pan — I use this for all of my cheesecakes
Fine-Mesh Sieve — I can’t recommend using a sieve enough when making cheesecake. It will get rid of any rogue air bubbles or cream cheese clumps and is the best!
KitchenAid Mixer — I prefer my KitchenAid to a handheld for making cheesecake. Most handheld’s low speed isn’t low enough. I would probably use my arms and a spatula to mix the filling if I didn’t have a KitchenAid.
More Delicious Cheesecake Recipes
I love a good pumpkin cheesecake and I have two for you to choose from: Hazelnut Pumpkin Cheesecake and Salted Caramel Pumpkin Cheesecake. Don’t miss out on my Cranberry Cheesecake or my Creamy Cherry Cheesecake Recipe (so good!).
Enjoy your Creamy Cherry Cheesecake Recipe!
Crème Frâiche Cheesecake (With Figs and Grapes)
Ingredients
For the Graham Cracker Crust
For the Cheesecake Filling
- 15 ounces crème frâiche (room temperature; drain any liquid out of the container)
- 1 cup (100 g) granulated sugar
- 1/2 teaspoon sea salt
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 16 oz (480 g) sour cream (room temperature)
- 1 tablespoon (14 g) fresh lemon juice
For the Topping
- 7-9 fresh figs (cut in half)
- 1/3 cup red grapes
- 1/4 cup (50 g) granulated sugar
Instructions
For the Graham Cracker Crust
- Grease a 9-inch (23-cm) nonstick springform pan and line with parchment paper.
- Make the buttery graham cracker crust all the way through baking and cooling using the instructions and how-to photos for my graham cracker crust here. Grease the bare sides of the springform pan (above the crust) and set aside.
For the Cheesecake
- Preheat your oven to 400°F (200°C) and place a heat-safe skillet or Dutch oven on the bottom oven rack. Boil 4 cups (1 L) water and set aside while you prepare your cheesecake filling.
- Place the crème frâiche, granulated sugar, salt in the bowl of an electric-stand mixer fitted with the paddle attachment and beat on low for about 2 minutes or until smooth. Scrape the sides and bottom of the bowl to make sure everything is combined and use the back of a spatula to smash out any lumps.
- In a small bowl whisk the eggs plus egg yolk together and then slowly stream them in with mixer on low for about 2 minutes or until combined. Add in the sour cream and lemon juice; making sure each ingredient is well blended before adding in the next. Mix for an additional 2 minutes on low and pour through a fine-mesh sieve into the cooled crust.
- Place in the center of the oven and pour the warm water into the skillet on the bottom rack and immediately close the door. Bake the cheesecake for 15 minutes and then reduce the heat 250°F (121°C) for an additional 45 minutes. When done the center will jiggle a bit and the sides will be set. Turn off the oven and let the cheesecake sit in it for 30 minutes with the door open. After 30 minutes, set the cheesecake on the counter and let it sit at room temperature for at least an hour. When cool, wrap tightly in the springform and set in the fridge to chill and set overnight.
To Assemble
- When ready to serve, take the side of the springform pan off…you may need a knife to gently run along the side. Periodically clean the knife with a damp cloth to keep everything as clean and smooth as possible. Follow this same advice when cutting slices.
- Next, prepare the figs. Place 1/4 cup (50 g) granulated sugar in a small bowl and dip the figs cut side down. Then torch them until they get nicely bronzed up; see note below if you don't have a kitchen torch. You want a nice, deep bronzy (not burnt) look. I only brûléed half of the figs for some contrasting colors and textures. I placed them in a diagonal across the cake, going in different angles. Then place the grapes all around and on top of the figs to fill things out. Serve immediately!
Thank you for posting this recipe! I got inspired by your beautiful presentation, so I covered my cake with caramel and put sage and cherries on top, surrounded by pistachios around the circumference of the cake. It was the most beautiful thing I’ve ever made! That said, the cake itself didn’t quite work for us. I think there was a little too much pretzel crust, so if I were to make it again I’d use half the crust I used. It was too thick (so it didn’t cut as easily as the cake) and far too salty. We love crème fraîche in my family but we found that the crust dominated the flavour profile. We all agreed that the crust would’ve been more natural on a more flavourful cake, such as a rich dark chocolate ganache. The cake also felt a little oozy once we cut into it, but that may have been my oven or my lack of kitchen experience. Overall some huge originality points for this cake, but I might not make it again.
Hi Jon! K tend to like a thicker crust on cheesecake…but it I get that might not be everyone’s jam. As for the consistency, if your crème fraîche had more moisture it would make the resulting cheesecake a bit oozy. It sounds like it looked gorgeous—thank you for trying!! xox
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Can you substitute the sour cream for cream cheese, so that you’re using both cream cheese and creme fraiche?
Hey Ives! I haven’t tested it that way, and my guess is it would be a little denser than if it was made with the sour cream, but I think it would work! If you do make it, be sure to come back here and let us know how it goes!! Happy baking!! xoxo
So glad I found your site! I actually took a screenshot of your recipe of what to do when I want to make such a yummy and good-looking cheesecake.
What a
LUSCIOUS
concoction!
Thank you so much Coco!!!!! xoxox
Back when I was twenty one, I used to work at a Cheesecake shop and after a year and half of working there, I burned myself out on cheesecake. But this recipe looks so light and tangy, perfect for the sweet figs. Can’t wait to make it!
Nicole you need to jump back into the game!!!! This is the cheesecake to get you back in there!!! It’s so good — cheers!! xoxo
When I saw the first photo I seriously had a spike of envy. “Who are these people who create such perfection?” and then I remembered “oh yes, this is a food blog, she’ll talk me through the steps” I’m such a weirdo. I agree with your thoughts on a minimum of ingredients and having the flavours shine . Especially if one of the flavours is creme fraiche.❤️
Thank you for your sweet words Hanne!!! xoxo
When I saw the first photo I seriously had a spike of envy. “Who are these people who create such perfection” and then I remember “oh yes, this is a food blog,she’ll talk me through the steps” I’m such a weird. I agree with your thoughts on a minimum of ingredients and having the flavours shine . Especially if one of the flavours is creme fraiche.❤️
I can’t believe your weather is so toasty. I wore my long sleeve workout top to Starbucks this morning and I wished I had my polar fleece on top. Yep. . .fall is definitely easing it’s way into Boston. And as much as I hate for summer days to go bye bye . . .I must admit I do love the flavors of fall and the smell of fall leaves wafting in the air (wishing I had some of those grapes those).
This cheesecake looks like it was sent down straight from heaven. I still can’t get over how perfectly smooth the top looks. And the figs and olive branches lend such an elegant touch.
I can’t compliment your food photography enough. STUNNING! I love the elegant design of figs across the cake. The recipe looks so GOOD!
so so pretty! and yes, I am one of those people in australia and strawberries are crazy cheap right now, so i’d be thinking some kind of vanilla roast strawberry action could work on top… and to be honest I’ve never made a cheesecake so I feel like this should happen sometime haha
Oh my god Claudia — roasted strawberries would be soooooo good!!!! You have to do it — that sounds incredible!!!! xoxoxo
You seriously just blew my mind away with these beautiful pictures of your pretty cheesecake! I am very compelled to make it now, even though I don’t have any of the ingredients. Your photos are messing with my logic!
Hi Tiffany — Thank you so much!!! What a great response to this cheesecake. I hope you get the ingredients and make it…it’s so light and tart and delicious!!!! xoxo
I can’t get over how gorgeous this cheesecake is! You’ve seriously outdone yourself! :)
Thank you Laura!!! I was super excited with how it turned out. And I may never make cheesecake with cream cheese again. But then I was wondering…is it even still a cheesecake without the cream cheese? Hmm…. xoxo
This is such a gorgeous looking cheesecake, one that I would dig right into! I love the pictures and the decoration! So on point!!! :D
Oh Amisha — Thank you so much!!! I wish I could share a piece with you!! xoxo
Oooooohhh this is a thing of beauty! I had never had a baked cheesecake before I moved to the states, so I am a little intimidated to make one… I’m going to give this guy a try though! x
Why thanks my lady!!!! I like them because they’re easy and make ahead — two of my favorite things!!! I hope you do! xoxoxo
This cake is so freakin’ beautiful I can’t even stand it. So classy + decadent. I honestly have never made a cheesecake by myself, but this lady of a cake is calling my name! xx
Thank you so much Ruby!!! I think it’s time you made a cheesecake!! xoxo
This cake is a thing of beauty. Really stunning and I bet it tastes even better than it looks!
Thanks my sweet friend!!! I love the simplicity of flavors happening. Just nice, fresh and clean!!! Sending lots of love! xoxo
Well now, Rebecca that is a beautiful cheesecake. I’m dying over that pretzel crust – so good! Thank you too for your tips on the perfect cheesecake. I am typically not very patient when it comes to mixing… noted my dear! xo (PS – pulling for you in the blog awards!) xo
Thank you so much Traci — that means a lot!!! And yes to pretzel crust!!! xoxo
I think this is the most beautiful cheesecake I ever laid my eyes on!! Hope it cools down soon Rebecca!
You are too nice Alida!!! Thank you!!! And I wish!!!! xoxo
Love how easy this recipe looks Rebecca! And I love how you’ve let the creme fraiche shine by only adding the lemon juice and salt. So refreshing. And those figs and grapes on top are just gorgeous! This one’s a total winner! Hope temps start to cool down! XO
Hi Mary Ann!!
It’s so easy and turns out perfect — I think you would love it!!! And me too — I’m over the heat!!!
xoxo
I love everything about this recipe and I can’t wait to try it. The pretzel crust, especially, oh my gosh. Outstanding!!
Hi Kathryn! Thank you so much for your sweet words!! The pretzel crust — yes!!!! It takes a wee more butter to hold it together than a typical graham cracker crust, but so worth it. I hope you enjoy it!! xoxo
Wow!! looks amazing! So excited to make the recipe
Sweet Josh! I hope you do!!