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Citrus Berry Burnt Cheesecake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes plus overnight chilling
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Citrus Berry Burnt Cheesecake features a perfectly creamy and tangy cheesecake infused with lemon or orange zest and studded with fresh raspberries or blackberries. Baked at a high temperature to achieve a distinctive burnt top and a soft, slightly jiggly center, this elegant dessert is ideal for any occasion, offering a delightful balance of citrus brightness, berry sweetness, and rich creaminess.

Ingredients

Scale

Cheesecake Batter

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 large eggs, room temperature
  • 2 teaspoons lemon zest or orange zest
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour

Fruit

  • 2 cups fresh raspberries or blackberries

Instructions

  1. Prepare the Pan: Preheat the oven to 450°F (232°C). Line a 7-inch springform pan completely with parchment paper, making sure the paper extends above the rim to prevent sticking and to allow for the cheesecake to rise.
  2. Beat Cream Cheese and Sugar: In a large mixing bowl, use a mixer to beat the softened cream cheese and granulated sugar together for about 4–5 minutes until the mixture is very smooth and creamy with no lumps.
  3. Add Flavors: Mix in the vanilla extract, citrus zest (lemon or orange), and a pinch of salt until everything is evenly blended, enhancing the cheesecake’s aroma and flavor.
  4. Incorporate Heavy Cream: Pour in the heavy cream and mix just until the batter becomes smooth and homogenous, being careful not to over-mix to maintain a light texture.
  5. Add Eggs One at a Time: Add the eggs individually, mixing well after each addition to ensure full incorporation and a silky batter consistency.
  6. Fold in Flour: Sprinkle the flour over the batter and gently fold it in until just combined to help stabilize the cheesecake without toughening it.
  7. Fold in Berries: Gently fold in the fresh raspberries or blackberries, trying to keep the berries intact to maintain their texture and appearance in the cake.
  8. Transfer to Pan: Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula for an even finish.
  9. Bake: Bake the cheesecake at 450°F (232°C) for 20–25 minutes until the top is deeply golden brown and the center still has a slight jiggle when gently shaken.
  10. Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate it overnight to set fully before slicing and serving for best texture and flavor.

Notes

  • Using room temperature eggs helps them blend smoothly without curdling the batter.
  • Do not overmix after adding the flour to keep the cheesecake light and tender.
  • The slight jiggle in the center after baking is key for the creamy texture typical of a burnt cheesecake.
  • Choosing fresh and firm berries will prevent them from bleeding too much color into the batter.
  • Allow the cheesecake to chill overnight to improve flavor development and slicing consistency.

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Find it online: https://familytastykitchen.com/citrus-berry-burnt-cheesecake-recipe/