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Burnt Cheesecake with Berries

berry topping
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A stunning Basque-inspired burnt cheesecake with a deeply caramelized exterior and creamy center.

Topped with fresh mixed berries for the perfect sweet-tart contrast.

Easier than it looks with a dramatic presentation that impresses every time.

Ingredients

Scale
  • For the Crust:
  • 1 cup graham cracker crumbs
  • 3 tablespoons melted unsalted butter
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • For the Filling:
  • 2 cups (500g) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon zest (optional)
  • 1/4 teaspoon cream of tartar
  • For the Topping:
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup blackberries (optional)
  • 2 tablespoons honey or maple syrup
  • 4–6 fresh mint leaves (optional garnish)
  • 1 tablespoon powdered sugar (optional for dusting)

Instructions

  1. Preheat oven to 325°F (160°C). Place a water bath pan on the lower rack. Line a 9-inch springform pan with parchment paper, ensuring it extends 2 inches above the rim.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt until mixture resembles wet sand. Press firmly into the bottom of the springform pan. Refrigerate for 15 minutes.
  3. In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until completely smooth, about 2-3 minutes, scraping down sides frequently.
  4. Reduce mixer to low speed and add eggs one at a time, allowing each to fully incorporate before adding the next. Add vanilla extract and lemon zest if using.
  5. Sift flour and cream of tartar over the batter, then mix on low until just combined. Add heavy cream and mix until uniform but still light.
  6. Pour batter over the prepared crust. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 45-55 minutes until edges are set but center still jiggles. The top should be deeply browned—almost burnt-looking but not black.
  8. Remove from oven and cool completely at room temperature for at least 2 hours. The cheesecake will pull away from sides slightly and may sink in the middle.
  9. Cover loosely and refrigerate for at least 4 hours or preferably overnight.
  10. Before serving, arrange mixed berries on top, concentrating them in the center depression. Drizzle with honey or maple syrup.
  11. Garnish with mint leaves and a light dusting of powdered sugar if desired.
  12. For best flavor, let the cheesecake stand at room temperature for 30 minutes before serving.

Notes

Room temperature ingredients are essential for a smooth, lump-free batter.

The center should still jiggle when done—it will continue to set as it cools.

This cheesecake is meant to sink in the middle, creating the perfect cradle for berries.

Store covered in the refrigerator for up to 5 days.

Freeze without berries for up to 2 months, thaw overnight in refrigerator.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: burnt cheesecake with berries, caramelized cheesecake, berry topping, creamy cheesecake filling, basque cheesecake

Find it online: https://www.joyliciousrecipes.com/burnt-cheesecake-berries-easy-dessert/