Citrus Berry Burnt Cheesecake
- A stunning Basque-style burnt cheesecake infused with orange and lemon zest, topped with fresh mixed berries.
- The caramelized exterior gives way to an incredibly creamy interior with bursts of bright citrus and sweet-tart berry flavors.
- Perfect for special occasions yet simple enough for weekend family gatherings.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Ingredients
Scale
- 2 cups (16 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons orange zest
- 1 tablespoon lemon zest
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt (optional)
- 2 tablespoons cornstarch (optional, for stability)
- For optional graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper, allowing paper to extend 2 inches above the rim.
- If using crust, combine graham cracker crumbs with melted butter, press firmly into bottom of lined pan, and freeze while preparing filling.
- In a large bowl, blend softened cream cheese and sugar with an electric mixer until completely smooth and free of lumps, about 2-3 minutes.
- Reduce mixer speed to low and add eggs one at a time, fully incorporating each before adding the next.
- Gently stir in orange zest, lemon zest, vanilla (if using), and heavy cream until fully incorporated.
- If using, add cornstarch and salt at this stage and mix until just combined.
- Pour the batter over the crust (or directly into lined pan if not using a crust).
- Gently place berries on top, pressing them slightly into the batter.
- Bake for 45-50 minutes until top is deeply browned but center still has a significant jiggle.
- Turn off oven, crack door open, and leave cheesecake inside for 1 hour to cool gradually.
- Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
- Remove sides of springform pan and gently peel back parchment paper before serving.
Notes
- For the cleanest slices, dip your knife in hot water and wipe clean between cuts.
- Cheesecake is best served at room temperature or slightly chilled, not cold from the refrigerator.
- This cheesecake can be made up to 2 days ahead and stored in the refrigerator.
- For a more intense citrus flavor, add 1-2 tablespoons of fresh citrus juice along with the zest.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 24
- Sodium: 210
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 10
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 145
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