Citrus Berry Burnt Cheesecake
A stunning dessert featuring a rich, creamy cheesecake with vibrant citrus notes and fresh berries, topped with a beautifully charred crust.
Ingredients
Main Ingredients
- 16 ounces cream cheese, softened Ensure cream cheese is at room temperature.
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 large eggs, room temperature
- 2 teaspoons lemon zest or orange zest Adjust zest based on preference.
- 1 cup heavy cream
- 2 tablespoons all-purpose flour Can be substituted with gluten-free flour.
- 2 cups fresh raspberries or blackberries Use seasonal berries for the best flavor.
Instructions
Preparation
- Gather all your ingredients on a clean countertop.
- Line a springform pan with parchment paper.
Making the Cheesecake
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 4-5 minutes.
- Incorporate the vanilla extract, citrus zest, and a pinch of salt, mixing gently.
- Pour in the heavy cream and mix until just combined.
- Add the eggs one at a time, mixing well after each addition.
- Sprinkle the flour over the batter and mix gently until just combined.
- Gently fold in the fresh raspberries or blackberries.
Baking
- Pour the batter into the prepared springform pan and smooth the top.
- Bake in a preheated oven at 450°F for 20-25 minutes, until the top is deeply golden and the center jiggles slightly.
- Allow the cheesecake to cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Serve with whipped cream, chocolate drizzle, or fresh mint. Adjust zest and berry choices based on availability.