Crème Frâiche Cheesecake With Pretzel Crust + Brûléed Figs and Grapes

I know it’s still technically summer but when everyone goes back to school it’s already fall in my mind. And fall is harvest…so I think about the grapes that are dipping below my trellis and spilling all over my patio which makes my chickens oh so happy. And I think of figs because they’re such a cozy beautiful, late summer/early fall fruit. And I am completely out-of-my-mind obsessed with crème frâiche and pretzels right now (maybe always? but especially right now).

I’ve done several recipes recently with both and so it seemed fitting to find a recipe to merge them together with crème frâiche cheesecake! I like that this crust is salty and not too sweet in the slightest. If you look at the ingredient list you’ll notice it’s pretty minimal…the crème frâiche cheesecake has some fresh squeezed lemon juice and a quick sprinkle of sea salt and that’s about it for flavor. I wanted something fresh and clean and for the crème frâiche to shine through. She’s quite beautiful, easy to make and you can prepare her a day or so ahead of time. She’s quite the catch.

Other than that, it’s hot as hell here. And I’ve noticed that I am the least functional human being when the temperature goes up. All I can do is drink liquids, lay around, wonder how much water I’m retaining and hope for it to end. They say it will retreat on Monday but I’ll believe it when I see it.

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.

The Crust

I like a thick, substantial crust. So just know that going in. Also, you want your pretzels to be ground pretty fine otherwise they’ll have a hard time adhering together once they’re coated in butter.Let’s make some crème frâiche cheesecake, shall we?

Cheesecake Tips

There are several important tips for a beautiful, crack-free cheesecake. First, throughout the entire mixing stage, mix everything on low. You’ll be so tempted to crank up the speed to get it done fast. Resist.

Second, make sure that you continue to scrape the sides and bottom of the mixing bowl so that everything gets completely incorporated lessening the risk of chunks.

Third, don’t skip the water bath (details below). It’s imperative.

Lastly, sudden temperature changes are too much for cheesecake. So we let it cool a bit in the turned-off oven with the door cracked, then we give it some countertop cooling down time and then we finally transfer it to the fridge.

Temperature

Note that the crust cooks at a low temperature, then we crank up the heat to get the cheesecake going in the oven and then we turn it down so that it can do a low and slow bake in the oven for an hour. Make note and don’t forget to turn the oven up or down when necessary.

Brûléed Figs

I only brûléed half of the figs because I liked the color and texture contrast. You can brûlée all or none. Or, if you don’t have a kitchen torch, you could get a cast iron skillet screaming hot and place the figs, sugared side down, in the pan for 1-2 minutes max, until they are bronzed up a bit.

I decided I like the grapes fresh…but if you’re feeling frisky I would throw them in the screaming hot skillet with some olive oil to get them glossy.

Make Ahead

I prefer making my cheesecake the day before and letting it get a full night’s chill in the refrigerator. This crème frâiche cheesecake will have some jiggle in the middle when it’s ready to come out of the oven and it needs that time to firm up completely. Plus, make ahead. It gives me life.

Decorating

Don’t decorate the top of the crème frâiche cheesecake with figs and grapes until you’re within an hour or so of serving.

Variations

Don’t be tethered to figs and grapes if you’re not feeling it or you happen to be reading this recipe from Australia and you’re happily moving into spring. I think there are all types of fruit you could pair it with (or none at all?), depending on the season and your mood.

Crème Frâiche Cheesecake With Pretzel Crust + Brûléed Figs and Grapes

Makes 10-12 Servings

INGREDIENTS

For the Crust

• 2 cups pretzel crumbs (about 7 ½ ounces whole pretzels)
• 3 tablespoon light brown sugar
• 13 tablespoons unsalted butter, melted*

*You’ll need 1 additional tablespoon of butter to grease your springform pan. 

For the Filling

• 15 ounces crème frâiche, room temperature with any liquid drained off the top
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 16 oz sour cream, room temperature
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt

For the Top

• 7-9 fresh figs, cut in half
• 1/3 cup red grapes
• 1/4 cup granulated sugar

INSTRUCTIONS

1. Preheat your oven to 325 degrees F. Butter your 9-inch springform pan, line with parchment paper and set aside.
2. In a large, microwave safe bowl, melt the butter in the microwave or on a stovetop. Set aside to cool while you make your crumbs. Grind up the pretzels in a Cusinart food processor or high-speed blender. You want them fine. Add the brown sugar and pulse several times. Drizzle the melted butter over the top and pulse until it’s completely blended in and it resembles wet sand. Press the crumbs into the bottom of the prepared 9-inch springform. Use the bottom of a drinking glass to press it even. Bake in the center of the oven for 10 minutes and set aside to cool.
3. Increase your oven temperature to 400 degrees F. Put a kettle on to boil 4 cups of water. You’ll need this for your water bath.
4. In an electric stand mixer fitted with the paddle attachment (or use your arms and a spatula), mix the softened crème frâiche and sugar on low for about 2 minutes. Use your spatula to scrape down the sides, to make sure everything is incorporated. Add the eggs and yolk, scraping down the sides again to make sure everything gets well blended together. Keep your machine on low…this should take about 2 minutes. Add the room temperature sour cream, fresh lemon juice and salt. Mix on low for another 2 minutes until well blended. Use the side of your spatula to smash down any rogue chunks of crème frâiche that are resisting blending in with the other folks.
5. Wrap your springform pan, with the crust in it, in two layers of foil and set in a large roasting pan. Pour the cheesecake filing into the springform pan. Put the roasting pan, with the cheesecake in it, in the center of the oven. Pour the boiling water into the roasting pan being careful not to get any water in with your cheesecake. Fill to about 1 cm up the side of the cheesecake pan. Should be about 3 to 4 cups of water.
6. Bake for 15 minutes. Turn temperature to 250 degrees F and bake for 1 hour more.
7. When the timer goes off, turn the oven off and let it sit in the oven for 30 minutes, with the door open, still in the water bath. After 30 minutes take the cheesecake out of the oven. Let it sit at room temperature for about one hour. When cool, wrap tightly in plastic wrap (still in the springform pan) and set in the fridge to finish cooling and set. At least several hours or ideally overnight.
8. Just prior to serving, prep the figs. Place 1/4 cup granulated sugar in a small bowl and dip the figs cut side down. Then torch them until they get nicely bronzed up; see note above if you don’t have a kitchen torch. I want to reference George Hamilton but I just did last week and I think it’s just too soon. But 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.
9. Thank you for making this crème frâiche cheesecake and joining me on my crème frâiche bender! Tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful cakes!!!

Crème Frâiche Cheesecake With Pretzel Crust + Brûléed Figs and Grapes

Super creamy and delicious cheesecake that's perfect with the figs and grapes, but would also be delish with a mound of berries!

4 from 2 reviews

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Course: Dessert

Cuisine: Cheesecake

Servings: 10 -12 Slices

Author: Rebecca Firth

Ingredients

• For the Crust
• 2 cups pretzel crumbs about 7 ½ ounces whole pretzels
• 3 tablespoon light brown sugar
• 13 tablespoons unsalted butter melted*
• *You'll need 1 additional tablespoon of butter to grease your springform pan. 
• For the Filling
• 15 ounces crème frâiche room temperature with any liquid drained off the top
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 large egg yolk room temperature
• 16 oz sour cream room temperature
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt
• For the Top
• 7-9 fresh figs cut in half
• 1/3 cup red grapes
• 1/4 cup granulated sugar

Instructions

• Preheat your oven to 325 degrees F. Butter your 9-inch springform pan, line with parchment paper and set aside.
• In a large, microwave safe bowl, melt the butter in the microwave or on a stovetop. Set aside to cool while you make your crumbs. Grind up the pretzels in a Cusinart food processor or high-speed blender. You want them fine. Add the brown sugar and pulse several times. Drizzle the melted butter over the top and pulse until it's completely blended in and it resembles wet sand. Press the crumbs into the bottom of the prepared 9-inch springform. Use the bottom of a drinking glass to press it even. Bake in the center of the oven for 10 minutes and set aside to cool.
• Increase your oven temperature to 400 degrees F. Put a kettle on to boil 4 cups of water. You’ll need this for your water bath.
• In an electric stand mixer fitted with the paddle attachment (or use your arms and a spatula), mix the softened crème frâiche and sugar on low for about 2 minutes. Use your spatula to scrape down the sides, to make sure everything is incorporated. Add the eggs and yolk, scraping down the sides again to make sure everything gets well blended together. Keep your machine on low…this should take about 2 minutes. Add the room temperature sour cream, fresh lemon juice and salt. Mix on low for another 2 minutes until well blended. Use the side of your spatula to smash down any rogue chunks of crème frâiche that are resisting blending in with the other folks.
• Wrap your springform pan, with the crust in it, in two layers of foil and set in a large roasting pan. Pour the cheesecake filing into the springform pan. Put the roasting pan, with the cheesecake in it, in the center of the oven. Pour the boiling water into the roasting pan being careful not to get any water in with your cheesecake. Fill to about 1 cm up the side of the cheesecake pan. Should be about 3 to 4 cups of water.
• Bake for 15 minutes. Turn temperature to 250 degrees F and bake for 1 hour more.
• When the timer goes off, turn the oven off and let it sit in the oven for 30 minutes, with the door open, still in the water bath. After 30 minutes take the cheesecake out of the oven. Let it sit at room temperature for about one hour. When cool, wrap tightly in plastic wrap (still in the springform pan) and set in the fridge to finish cooling and set. At least several hours or ideally overnight.
• Just prior to serving, prep the figs. Place 1/4 cup granulated sugar in a small bowl and dip the figs cut side down. Then torch them until they get nicely bronzed up; see note above if you don't have a kitchen torch. I want to reference George Hamilton but I just did last week and I think it's just too soon. But 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.
• Thank you for making this crème frâiche cheesecake and joining me on my crème frâiche bender! Tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful cakes!!!

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

On My Mind

I love this woman’s stuff. Go check it out. I think she gets me. Completely. I especially love the ‘salty bitch’ keychain.

Planning my fall recipes and I’m seeing lots of apples, pumpkin, cardamom, cinnamon…am I missing anything? And I am chomping at the bit for cranberries and five-spice…I already have some recipes marinating in my mind.

I found this column an interesting read. Especially one of the more recent pieces about the couple that fell in love and then everything went to hell in a hand basket. But they still think the other person is great. Life.

I always feel like I’m not sharing everything with you guys because I know some of you aren’t on Instagram. So this week, I posted: the sandwich cookies that I’m working on, this crème frâiche cheesecake, these pretzel buns that I’m in love with, these olive-oil crusted crème frâiche tarts with peaches and honey (there’s a recipe here that you must try!), oh and these oatmeal cookie sandwiches stuffed with ice cream and dipped in chocolate (another recipe of mine on this link!). These two last recipes are so good…I will post them to the blog sometime soon-ish so that don’t get lost on Instagram.

Last September I gave you these recipes: Spiced Apple Cake, Five-Spice Five Jam (it’s a quick freezer jam), meal planning (I love this concept but it didn’t last long…such is life), Burrata Caprese Burgers With Lemon-Basil Aïoli (the photos are rubbish, but is a delicious recipe) and Olive-Oil Fried Eggs With Smashed Avocado + Tomatoes (basically, what I eat every day for breakfast…the squeeze of lime will change your life). Not even ashamed at the exaggeration.

My chocolate almond mooncake recipe is finally out in the September/October issue of Bake From Scratch. Mid-Autumn Festival is October 4th this year (I think!??!)…so get prepped with me!

READ: First World Solutions.

READ: Opening Night at Chez Panisse.

Ok lovies…sending heaps of love + light!

Rebecca xoxo