Citrus Berry Burnt Cheesecake
A decadent cheesecake with a caramelized top and a silky center, paired with a vibrant berry compote for a refreshing finish.
Ingredients
For the Cheesecake
- 2 cups cream cheese Use full-fat block cream cheese for the richest texture.
- 1 cup sour cream Full-fat sour cream recommended.
- 1 cup granulated sugar
- 3 large eggs Use room temperature for even mixing.
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon Use a microplane for fine zest.
- 1 zest of 1 orange Use a microplane for fine zest.
For the Berry Compote
- 1/2 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup water
- 2 tablespoons sugar For berry compote.
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, beat the cream cheese and sour cream together until perfectly smooth.
Batter Preparation
- Add the granulated sugar, then the eggs one at a time, mixing just until combined.
- Stir in the vanilla extract and the zests of lemon and orange, mixing until the batter is silky.
- Pour the batter into the prepared springform pan and smooth the top.
Baking
- Bake the cheesecake for 50–60 minutes until the top is deeply browned but the center has a slight jiggle.
- Cool on a wire rack, then refrigerate for at least 4 hours or overnight.
Compote Preparation
- In a saucepan, combine mixed berries, water, sugar, and lemon juice. Cook over medium heat until the berries break down and the sauce thickens.
- Cool the compote completely before serving.
Serving
- Spoon a generous amount of berry compote over each cheesecake slice and serve chilled.
Notes
Patience pays off with chilling; overnight chilling improves flavor and slice integrity. Store cheesecake covered for up to 5 days.