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.