Why Make This Recipe
Citrus Berry Burnt Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the refreshing tang of citrus and sweet berries. Its unique burnt top adds a sophisticated touch, making it perfect for special occasions or a comforting treat at home. This cheesecake offers a balance of flavors and textures, with a smooth filling, a burst of fruity goodness, and a stunning appearance.
How to Make Citrus Berry Burnt Cheesecake
Ingredients:
- 600 g cream cheese, room temperature
- 1 cup (200 g) sugar
- 4 large eggs
- 1½ cups (360 ml) heavy cream
- ¼ cup all-purpose flour
- Zest of 1 lemon
- Zest of 1 orange (optional but lovely)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1½ cups mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp sugar
- 1 tsp lemon juice
Directions:
- Heat oven to 220°C (430°F). Line a 20–22 cm springform pan with parchment, letting it rise above the sides.
- Simmer berries, sugar, and lemon juice for 5–7 minutes until slightly thick. Cool, then lightly mash.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in cream, flour, citrus zests, lemon juice, vanilla, and salt until silky.
- Pour batter into the pan. Spoon berry mixture on top and gently swirl with a knife.
- Bake for 45–50 minutes until the top is deeply golden/burnt and the center still jiggles. Cool at room temp, then chill if you prefer it firmer. Slice as-is or with extra fresh berries. Best texture after 1–2 hours of cooling; flavor deepens overnight.
How to Serve Citrus Berry Burnt Cheesecake
Serve this cheesecake chilled or at room temperature, with extra fresh berries on the side. It can be enjoyed as a stunning centerpiece for dessert or a lovely addition to brunch. A dollop of whipped cream or a light dusting of powdered sugar can enhance its look and taste.
How to Store Citrus Berry Burnt Cheesecake
To store your cheesecake, cover it with plastic wrap and keep it in the refrigerator. It can stay fresh for up to 4 days. For longer storage, consider slicing it and freezing individual pieces. Just make sure to wrap them tightly to avoid freezer burn.
Tips to Make Citrus Berry Burnt Cheesecake
- Make sure your cream cheese is at room temperature to ensure a smooth batter.
- Modify the sugar in the berry topping to suit your taste.
- Let the cheesecake cool completely for the best texture.
- Avoid opening the oven door while baking to maintain even heat.
Variation
You can try different fruits for the topping, like peaches or cherries, to create your own version of this cheesecake. Adding spices like cinnamon or nutmeg can also bring in unique flavors.
FAQs
1. Can I use low-fat cream cheese?
Yes, but keep in mind that low-fat cream cheese may alter the richness and texture of the cheesecake.
2. Why does the cheesecake have a burnt top?
The burnt top gives this cheesecake its unique flavor and aesthetic appeal, creating a delicious contrast between the crispy top and creamy inside.
3. Can I make this cheesecake ahead of time?
Absolutely! It’s best to make it a day in advance. The flavors deepen and it sets beautifully overnight.
Citrus Berry Burnt Cheesecake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining creamy cheesecake with refreshing citrus and sweet berries, featuring a unique burnt top.
Ingredients
- 600 g cream cheese, room temperature
- 1 cup (200 g) sugar
- 4 large eggs
- 1½ cups (360 ml) heavy cream
- ¼ cup all-purpose flour
- Zest of 1 lemon
- Zest of 1 orange (optional)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1½ cups mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp sugar (for berries)
- 1 tsp lemon juice (for berries)
Instructions
- Heat oven to 220°C (430°F). Line a 20–22 cm springform pan with parchment, letting it rise above the sides.
- Simmer berries, sugar, and lemon juice for 5–7 minutes until slightly thick. Cool, then lightly mash.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in cream, flour, citrus zests, lemon juice, vanilla, and salt until silky.
- Pour batter into the pan. Spoon berry mixture on top and gently swirl with a knife.
- Bake for 45–50 minutes until the top is deeply golden/burnt and the center still jiggles. Cool at room temp, then chill if you prefer it firmer.
- Slice as-is or with extra fresh berries. Best texture after 1–2 hours of cooling; flavor deepens overnight.
Notes
Make sure your cream cheese is at room temperature for a smooth batter. Modify sugar in the berry topping as desired.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: cheesecake, burnt cheesecake, dessert, citrus