Spring is finally here and the garden is waking up. There is nothing better than a bright, zesty treat to share. This Citrus Berry Burnt Cheesecake is the perfect way to celebrate the season.
You might worry about that dark, scorched top. Do not let it scare you. That caramelized crust is exactly what makes this Citrus Berry Burnt Cheesecake so special. It delivers a rich flavor that balances the fresh fruit perfectly.
Why This Recipe Is a Winner
This recipe is a dream for busy families. You do not have to worry about a crust. There is no water bath required here. It is a truly foolproof dessert for any beginner baker.
The texture is incredibly creamy and light. The lemon and orange zest add a refreshing pop. It is an impressive dish for a Mother’s Day brunch or a spring holiday. Your guests will think you spent hours on it.
Simple Cooking Steps
Making this cheesecake is as simple as mixing and pouring. You will blend the ingredients until they are silky smooth. The batter will look thin, but do not worry. It sets up beautifully in the oven. Shortcuts like using one bowl make cleanup a total breeze for you.
Ingredients You’ll Need
Most of these items are likely in your fridge right now. Fresh berries make it feel garden-fresh and vibrant.
- 900g full-fat cream cheese, room temperature
- 300g granulated sugar
- 6 large eggs, room temperature
- 480ml heavy cream
- 30g all-purpose flour
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 150g fresh raspberries, lightly crushed
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a 9-inch springform pan with two overlapping sheets of parchment paper, ensuring the paper extends 2 inches above the rim.
- In a large bowl or stand mixer, beat the cream cheese and sugar on medium speed until completely smooth and the sugar has dissolved.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Incorporate the lemon zest, orange zest, vanilla extract, and salt into the batter.
- In a separate small bowl, whisk the flour with about 100ml of the heavy cream to create a smooth paste, then whisk in the remaining cream.
- Gradually pour the cream mixture into the cheesecake batter while mixing on low speed until combined.
- Pour half of the batter into the prepared pan, dot with half of the crushed berries, then pour the remaining batter on top and swirl in the rest of the berries.
- Bake for 50 to 55 minutes until the top is dark brown and the cheesecake has a distinct jiggle in the center.
- Remove from oven and allow to cool completely in the pan on a wire rack before refrigerating for at least 4 hours.
Best Ways to Enjoy It
Serve a thick slice with a dollop of whipped cream. A few extra fresh raspberries on the side look lovely. This cake is perfect for garden parties or a sunny afternoon tea. Pair it with a cold glass of lemonade or a light prosecco. Sit back, relax, and enjoy the creamy, citrusy goodness with your favorite people.
Keep It Fresh
This cheesecake actually tastes better the next day. Keep it in the fridge for up to five days. Cover it tightly with plastic wrap to keep it moist. You can even make it a day ahead for stress-free entertaining. Simply slice it while cold for the cleanest edges. I do not recommend freezing this one as the texture may change.
Tips for Best Results
- Use room temperature cream cheese to avoid any lumps.
- Don’t be afraid if the top looks very dark; that is the signature look.
- Always use full-fat cream cheese for the best, creamiest texture.
- Scrape your bowl often to ensure everything is perfectly combined.
- For a holiday crowd, double the recipe and use two pans.
- Let it jiggle in the middle when you pull it out.
- Use fresh citrus zest for the most vibrant flavor profile.
Easy Flavor Ideas
- Swap raspberries for blueberries or blackberries for a different twist.
- Use a gluten-free flour blend to make this recipe gluten-friendly.
- Add a splash of almond extract for a nutty, sweet aroma.
- Try lime zest instead of lemon for a tropical summer feel.
Common Questions
How do I know when it’s done?
The edges should be set and the top dark brown. The center must still have a noticeable jiggle when shaken. It will firm up as it cools in the fridge.
Can I use frozen berries?
Fresh berries work best to keep the batter from getting too purple. If you use frozen, do not thaw them first. Just toss them in quickly to keep the colors bright.
I hope this bright and creamy cheesecake brings a little sunshine to your kitchen. It is such a joy to share with the people you love. Happy baking!
— Lidia
Citrus Berry Burnt Cheesecake
Ingredients
- 900 g full -fat cream cheese, room temperature
- 300 g granulated sugar
- 6 large eggs , room temperature
- 480 ml heavy cream
- 30 g all -purpose flour
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 150 g fresh raspberries, lightly crushed
Instructions
- Preheat oven to 400°F (200°C) and line a 9-inch springform pan with two overlapping sheets of parchment paper, ensuring the paper extends 2 inches above the rim.
- In a large bowl or stand mixer, beat the cream cheese and sugar on medium speed until completely smooth and the sugar has dissolved.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Incorporate the lemon zest, orange zest, vanilla extract, and salt into the batter.
- In a separate small bowl, whisk the flour with about 100ml of the heavy cream to create a smooth paste, then whisk in the remaining cream.
- Gradually pour the cream mixture into the cheesecake batter while mixing on low speed until combined.
- Pour half of the batter into the prepared pan, dot with half of the crushed berries, then pour the remaining batter on top and swirl in the rest of the berries.
- Bake for 50 to 55 minutes until the top is dark brown and the cheesecake has a distinct jiggle in the center.
- Remove from oven and allow to cool completely in the pan on a wire rack before refrigerating for at least 4 hours.
