Description
A luscious twist on the classic burnt cheesecake, featuring vibrant citrus and berry flavors with a perfectly caramelized top.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup mixed fresh berries (blueberries, raspberries, sliced strawberries)
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, orange zest, and vanilla until just combined.
- In a small bowl, toss berries with flour until coated. Gently fold berries into the cheesecake batter.
- Pour batter over the cooled crust and spread evenly.
- Bake for 45-50 minutes, until the top is deeply golden and the center is just slightly jiggly. The cheesecake will puff up and crack.
- Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Slice and serve chilled. Garnish with fresh berries if desired.
Notes
For best results, use full-fat cream cheese and let ingredients come to room temperature. The burnt top is intentional and adds a caramelized flavor. Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Calories: 380 kcal
- Sugar: 24 g
- Fat: 26 g
- Carbohydrates: 34 g
- Protein: 7 g