Description
A delicious citrus-infused burnt cheesecake topped with fresh berries.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 large eggs, room temperature
- 2 teaspoons lemon zest or orange zest
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 cups fresh raspberries or blackberries
Instructions
- Preheat the oven to 450°F. Line a 7-inch springform pan completely with parchment paper, allowing the paper to extend above the rim.
- In a large mixing bowl, beat the cream cheese and sugar together for about 4–5 minutes until very smooth and creamy.
- Mix in the vanilla extract, citrus zest, and salt until evenly blended.
- Pour in the heavy cream and mix just until the batter is smooth.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Sprinkle the flour over the batter and gently mix until just combined, being careful not to overmix.
- Gently fold in the berries, keeping them as intact as possible.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, until the top is deeply golden brown and the center still has a slight jiggle.
- Allow the cheesecake to cool completely at room temperature, then refrigerate overnight before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Allow the cheesecake to cool completely for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg