Delicious Citrus Berry Burnt Cheesecake
Experience the perfect harmony of creaminess, zest, and freshness with this Citrus Berry Burnt Cheesecake. This dessert combines the rich texture of classic cheesecake with the brightness of citrus and the sweetness of fresh berries for a truly irresistible treat.
Equipment
- Springform pan
- Parchment Paper
- Electric Mixer
- Spatula
- Oven
Ingrédients
Cheesecake Batter
- 450 g cream cheese softened
- 100 g granulated sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 3 eggs at room temperature
- 2 tsp lemon or orange zest to taste
- 240 ml heavy cream
- 2 tbsp all-purpose flour
- 2 cups fresh raspberries or blackberries
Instructions
- Preheat the oven to 450°F (230°C) and line a springform pan with parchment paper.
- In a large bowl, beat the cream cheese and sugar for 4–5 minutes until smooth and creamy.
- Add vanilla extract, citrus zest, and a pinch of salt. Mix gently without overbeating.
- Pour in the heavy cream and mix lightly until combined for a silky texture.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the flour and fold it in gently until just combined.
- Gently fold in the fresh berries, taking care not to crush them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes until the top is golden brown and slightly burnt, with the center still a bit jiggly.
- Allow to cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Serve with a drizzle of berry sauce or a dollop of whipped cream for extra indulgence. This cheesecake keeps for 3–5 days in the fridge or can be frozen for longer storage. For a gluten-free version, substitute the flour with a certified gluten-free option.