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A whole Citrus Berry Burnt Cheesecake fresh from the oven, with its signature dark caramelized top and rustic parchment paper edges.
FL Recipes

Citrus Berry Burnt Cheesecake: The Ultimate Creamy, Crustless Dessert

Discover the best Citrus Berry Burnt Cheesecake! This easy, crustless recipe features a rich caramelized top and an unbelievably creamy, custard-like center swirled with bright citrus and sweet berries. A true showstopper dessert for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Batter
  • 32 oz full-fat block cream cheese softened to room temperature
  • 1.5 cups granulated sugar
  • 5 large eggs at room temperature
  • 1.5 cups heavy cream
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon zest
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Berry Swirl
  • 1.5 cups mixed berries fresh or frozen
  • 1 tsp cornstarch

Equipment

  • 1 9-inch Springform Pan
  • 1 Electric Mixer
  • 1 Parchment Paper

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9-inch springform pan. Line it with two overlapping sheets of parchment paper, ensuring the paper extends 2 inches above the pan's rim.
  2. In a large bowl, beat the room temperature cream cheese and sugar with an electric mixer until completely smooth.
  3. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream, vanilla extract, lemon zest, and orange zest.
  4. Whisk together the flour and salt, then add to the wet ingredients, mixing on low until just combined. Do not overmix.
  5. Pour half of the batter into the prepared pan. In a small bowl, toss the mixed berries with the cornstarch and scatter them over the batter.
  6. Gently pour the remaining batter over the berries.
  7. Bake for 55 to 65 minutes, until the top is deeply caramelized and the center has a distinct jiggle.
  8. Let the cheesecake cool completely in the pan on a wire rack. It will deflate as it cools. Refrigerate for at least 6 hours or overnight before slicing and serving.

Nutrition

Calories: 450kcalProtein: 8gFat: 35gFiber: 1g

Notes

Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature to prevent a lumpy batter.
Embrace the Jiggle: The center should be wobbly when removed from the oven; it will set as it cools.
Chill Thoroughly: The overnight chill is mandatory for the cheesecake to set properly and for the flavors to fully develop.
Keyword Basque Cheesecake,Berry Cheesecake,Burnt Cheesecake,Crustless Cheesecake

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