Name: Citrus Berry Burnt Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 6 h
Cuisine: Spanish
Ingredients: 2 lbs (900g) cream cheese, room temperature; 1 1/4 cups granulated sugar; 5 large eggs; 1 1/4 cups heavy cream; 1/4 cup all-purpose flour; 1 tbsp lemon zest; 1 tbsp orange zest; 1 tsp vanilla extract; 1/4 tsp salt; 1–2 cups mixed fresh berries (strawberries, blueberries, raspberries); Optional: extra citrus zest, powdered sugar, berry compote or fruit sauce for serving

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Citrus Berry Burnt Cheesecake is a bold, creamy, and slightly caramelized dessert that brings together the richness of a classic Basque-style cheesecake with the brightness of citrus and the sweetness of fresh berries. With its golden, crackly top and custard-like center, this cheesecake is rustic, elegant, and incredibly easy to make—no water bath, no crust, and no stress.

Why You’ll Love This Recipe

I love how this cheesecake looks and tastes effortlessly impressive. The citrus zest adds a light, tangy note that cuts through the richness, while the juicy berries make each bite feel fresh and vibrant. The burnt top gives it a deep, almost toasted flavor that balances everything out. It’s the kind of dessert that looks fancy but comes together in one bowl and bakes beautifully without fuss. Citrus Berry Burnt Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese (room temperature)
Granulated sugar
Eggs
Heavy cream
All-purpose flour
Lemon zest
Orange zest
Vanilla extract
Salt
Mixed fresh berries (like strawberries, blueberries, raspberries) for topping

Optional (for serving):

Extra citrus zest
Powdered sugar
Berry compote or fruit sauce

Directions

I preheat the oven to 400°F (200°C) and line a springform pan (8 or 9-inch) with parchment paper, letting the edges overhang to catch any spills and help with removal.
In a large mixing bowl, I beat the cream cheese and sugar until smooth and fluffy.
I add the eggs one at a time, mixing well after each addition.
I stir in the flour, then add the heavy cream, citrus zests, vanilla, and a pinch of salt. I mix until the batter is smooth and silky.
I pour the batter into the prepared pan and smooth the top.
I bake for 50–60 minutes, until the top is deeply golden brown and puffed. The center should still jiggle slightly.
I let the cheesecake cool completely at room temperature (it will deflate as it cools), then chill it in the fridge for at least 4 hours or overnight.
I top it with fresh berries and a dusting of powdered sugar or a drizzle of fruit compote before serving.

Servings and timing

This recipe serves about 8. Prep takes around 15 minutes, baking takes 50–60 minutes, and chilling takes at least 4 hours. Total time, including chilling, is about 5–6 hours.

Variations

Sometimes I mix the berries into the batter before baking for a burst of fruit inside, or I swirl in a little berry purée. For extra tang, I use a bit of sour cream or Greek yogurt along with the cream cheese. I’ve also made a blood orange or lime version by switching up the citrus zest.

Storage/Reheating

I store the cheesecake in the fridge, covered, for up to 4 days. It tastes great chilled or at room temperature. I don’t reheat it, but I let it sit out for about 15 minutes before serving to soften slightly. Citrus Berry Burnt Cheesecake

FAQs

Why is it called “burnt” cheesecake?

The high baking temperature gives it a deep golden top that looks burnt—but it’s actually caramelized and full of flavor. It’s one of the best parts of the cheesecake.

Can I skip the flour?

Yes. The flour helps with structure, but I’ve made it flourless and it turns out a bit softer and more custard-like—still delicious.

Can I use frozen berries?

For the topping, yes. I thaw and drain them first. For mixing into the batter, I toss them in a bit of flour to keep them from sinking.

Do I need a springform pan?

It’s ideal for easy removal, but I’ve used a deep cake pan lined with parchment and it works too—just make sure the paper overhangs the sides.

Can I make this ahead of time?

Definitely. I actually prefer making it the day before so it chills overnight and the texture sets beautifully.

Conclusion

Citrus Berry Burnt Cheesecake is one of my favorite desserts to make when I want something rich, bright, and a little different from the usual. The creamy center, crackly top, fresh berries, and citrusy aroma come together in a way that’s both rustic and refined. It’s a beautiful dessert with big flavor and minimal effort—perfect for any occasion.