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    Home » Recipes » Cakes and Cupcakes

    Classic Cheesecake with Fresh Fruit

    Published: Aug 10, 2022 Modified: August 10, 2022 by NinaR

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    This classic cheesecake with fresh fruit is a creamy vanilla cheesecake with a sweet graham cracker crumb crust. It's decorated with whipping cream and a mound of fresh berries.

    A partial view of a whole cheesecake.  The cheesecake is on a white cake stand.

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    Jump To Recipe
    • 🍰A classic cheesecake
    • 🥘Ingredients
    • 🔪Instructions
    • 🍓How to decorate a cheesecake with fresh fruit
    • ✔️Expert tips
    • 💭FAQs
    • 🔖Related recipes
    • 📋 Recipe

    🍰A classic cheesecake

    This classic cheesecake with fresh fruit is the most perfect cheesecake ever - classic does not mean plain! I have a lot of cheesecake and other cake recipes on here, but no vanilla cheesecake!

    This cheesecake is soft, tangy, and has the perfect amount of vanilla. I chose a graham cracker crust, and this goes so well with the berries. The sweetened whipping cream has just the right amount of lightness to tie it all together.

    Looking for other berry recipes1?! Try my croissant berry bake, or lemon raspberry poke cake!

    🥘Ingredients

    Ingredients needed to make classic cheesecake.

    Ingredient notes

    • Cream cheese - use the block cream cheese which is meant to be used for baking.
    • Berries - Use whichever kind of fruit you like. They don't have to be berries - kiwi, oranges, blackberries are some fruits that would work. Make sure you use fresh fruit.

    🔪Instructions

    Crust

    First, make the crust. Grease and line a 9 inch springform pan and line with parchment paper. I like to allow some parchment paper to extend out the sides of the pan. This helps to remove the cheesecake.

    Combine graham cracker crumbs and brown sugar together in a medium sized bowl. Add melted butter and stir until combined. Press that into the bottom and partially up the sides of the prepared pan.

    Bake for 10 minutes at 350°F (160°C). Remove pan from oven and let cool on a wire rack while you make the filling.

    Cheesecake Filling

    In a large bowl, combine cream cheese and sugar. Mix until combined, and then add flour, sour cream, and vanilla, and mix. Add eggs, one at a time, and mix after each addition. Pour the cheesecake filling into the crust.

    Now we are going to bake the cheesecake in a water bath. This is a very important step because a water bath helps the cheesecake bake evenly and helps against cracking.

    Instructions to make this cheesecake.

    Cover the outside of the pan with aluminum foil then tie a crockpot liner bag or chicken bag around the springform pan. Make sure the bag goes up the sides of the pan. This will stop water from seeping into the cheesecake.

    Place the springform pan into a larger pan, and fill the outside pan with water until it goes half way up the sides of the springform pan. Bake for 1 hour and 15 minutes.

    Slowly cool the cheesecake by turning the oven off and leaving the cheesecake in the oven with the oven door closed for 30 minutes. Crack the oven door open and leave the cheesecake in the oven for another 30 minutes. This helps prevent the cheesecake from cracking.

    Take the cheesecake out of the oven and take the springform pan out of the water bath. Cover the top of the springform pan and cool in the refrigerator for at least 6 hours or overnight. When it has cooled, take the cheesecake out of the springform pan, and place it on a cake stand to decorate.

    A slice of cheesecake on a white plate. The rest of the cheesecake is in the background on a white cake stand.

    🍓How to decorate a cheesecake with fresh fruit

    To decorate a cheesecake with fresh fruit, I like to first pile a big mound of sweetened whipping cream in the middle of the cheesecake. Don't extend it to the edges of the cheesecake. It looks nicer when about an inch or so of the cheesecake perimeter is left uncovered.

    I chose sliced strawberries, raspberries, and blueberries for the fruit, but any fruit can be used. Pile the berries on top of the whipping cream, varying them so that they are well scattered. I used more blueberries then the other berries, because I wanted the blueberries to break up all the red berries.

    For more step-by-step pictures, view the web story for this classic cheesecake recipe!

    ✔️Expert tips

    • Line your parchment paper so that it hangs outside of your springform pan. It is way easier to lift out the cheesecake this way.
    • Make sure you use brick style cream cheese, not the spreadable version.
    • Bring all your ingredients to room temperature before beginning. Room temperature ingredients will mix together quicker so you don't risk over mixing. Also mixing cold ingredients together would result in a chunky cheesecake batter. We want a smooth cheesecake.
    • Do not overmix the cheesecake filling. Mix until ingredients are just combined.
    • Do not skip the water bath!

    💭FAQs

    What is the difference between a classic cheesecake and New York cheesecake?

    The main difference is a New York cheesecake is more dense and rich than a classic cheesecake. The reason it is more dense, is because more cream cheese is used.

    What does classic cheesecake taste like?

    Classic cheesecake is tart, sweet, creamy, and tangy. It is a perfect base for adding whatever kind of topping you like on it!

    Which fruits do I put on my cheesecake?

    There are so many fruits you can use -berries, kiwi, oranges...use whichever your favourite's are!

    An above view of a cheesecake. The cheesecake is on a white cake stand.

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    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

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    A partial view of a whole cheesecake. The cheesecake is on a white cake stand.

    Classic Cheesecake with Fresh Fruit

    Nina
    This classic cheesecake with fresh fruit is a creamy vanilla cheesecake with a sweet graham cracker crumb crust. It's decorated with whipping cream and a mound of fresh berries.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 25 minutes mins
    Cooling time 6 hours hrs
    Course Dessert
    Cuisine North American
    Servings 14 slices
    Calories 432 kcal

    Equipment

    • one 9 inch Springform pan
    • one larger pan to fit springform pan in

    Ingredients
      

    Crust

    • 1 ¾ cups graham cracker crumbs
    • 1 tablespoon brown sugar either light or dark
    • 6 tablespoons salted butter melted

    Cheesecake

    • 24 ounces cream cheese room temperature
    • 1 cup granulated sugar
    • 2 tablespoons all purpose flour
    • 1 cup sour cream room temperature
    • 2 teaspoons vanilla extract
    • 4 large eggs room temperature

    Whipped Topping

    • ½ cup heavy whipping cream
    • ¼ cup powdered sugar
    • ½ teaspoon vanilla extract
    • 2 cups assorted fruit

    Instructions
     

    Crust

    • Preheat oven to 325°F (160°C). Grease and line a 9 inch springform pan and line with parchment paper. Allow the parchment paper to extend out from the springform pan, for easier removal of the cheesecake.
    • Combine graham cracker crumbs and brown sugar together in a medium sized bowl. Add melted butter and stir until combined.
    • Press into the bottom and partially up the sides of the prepared pan. Bake for 10 minutes. Remove pan from oven and let cool on a wire rack.

    Cheesecake

    • Reduce oven temperature to 300°F (150°C). In a large bowl, combine cream cheese and sugar. Mix until combined, and then add flour, sour cream, and vanilla. Mix until just combined.
    • Add eggs, one at a time, and mix after each addition. Pour the cheesecake filling into the crust. Cover the outside of the pan with aluminum foil then tie a crockpot liner bag or chicken bag around the springform pan. Make sure the bag goes up the sides of the pan. This will stop water from seeping into the cheesecake.
    • Place springform pan into a larger pan, and fill the outside pan with water. Fill until it goes half way up the sides of the springform pan. Bake for 1 hour and 15 minutes, or until the cheesecake is still slightly jiggly in the very center.
    • Turn the oven off and leave the cheesecake in the oven with the oven door closed for 30 minutes. Crack the oven door open and leave the cheesecake in the oven for another 30 minutes. Slowly cooling the cheesecake like this will help keep the cheesecake from cracking.
    • Take the cheesecake out of the oven and take the springform pan out of the water bath. Cover the top of the springform pan and cool in the refrigerator for at least 6 hours or overnight.

    Whipped Topping

    • Combine heavy whipping cream, powdered sugar, and vanilla in a large bowl. Whip until stiff peaks form.
    • Remove the cheesecake from the springform pan and place on a cake stand. Spoon whipped topping in the center of the cake, leaving a 1 inch border so some of the cheesecake can be seen.
    • Pile fruit on the whipped topping. Store in the refrigerator for up to 5 days.

    Notes

    • Line your parchment paper so that it hangs outside of your springform pan. It is way easier to lift out the cheesecake this way.
    • Make sure you use brick style cream cheese, not the spreadable version.
    • Bring all your ingredients to room temperature before beginning. Room temperature ingredients will mix together quicker so you don't risk over mixing. Also mixing cold ingredients together would result in a chunky cheesecake batter. We want a smooth cheesecake.
    • Do not overmix the cheesecake filling. Mix until ingredients are just combined.
    • Do not skip the water bath!

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 14gCalories: 432kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 128mgSodium: 289mgPotassium: 165mgFiber: 1gSugar: 27gVitamin A: 1205IUVitamin C: 1mgCalcium: 89mgIron: 1mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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