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Crème Frâiche Cheesecake (With Figs and Grapes)

This Crème Frâiche Cheesecake is super creamy and delicious and goes perfectly with the figs and grapes, but would also be delish with a mound of berries!
4 from 2 reviews
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Prep Time: 16 minutes
Cook Time: 1 hour
Chill: 6 hours
Course: Dessert
Cuisine: Cheesecake
Servings: 8 Servings

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!

Notes

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.
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