Classic Cheesecake with Fresh Fruit

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

Classic Cheesecake with Fresh Fruit

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.

Course Dessert

Cuisine North American

Prep Time 30

Cook Time 1 25

Cooling time 6

Servings slices

Calories 432kcal

Author Nina

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!

Nutrition