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Sliced Citrus Berry Burnt Cheesecake topped with fresh berries and citrus zest.

Citrus Berry Burnt Cheesecake

A delightful Basque-style cheesecake infused with fresh lemon zest and juicy blueberries, featuring a caramelized top and creamy center that looks impressive yet is easy to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 32 oz full-fat cream cheese (4 blocks of 8 oz each) Ensure cream cheese is at room temperature
  • 1 cup heavy cream Use full-fat for best texture
  • 1 cup granulated sugar For blending with lemon zest
  • 4 large eggs At room temperature
  • 2 tbsp lemon zest Use fresh zest for bold flavor
  • 1 to 2 tsp lemon juice Keep minimal to prevent excess moisture
  • 2 cups blueberries Fresh or frozen, toss in flour if using in batter
For the Blueberry Sauce
  • 2 cups blueberries Fresh or frozen for sauce
  • 1 to 3 tbsp granulated sugar Adjust based on sweetness preference
  • 1 tbsp lemon juice For brightness in flavor
  • 1 pinch salt Enhances flavor
  • 1 tsp cornstarch Mixed with water to thicken the sauce
  • 2 tsp water For cornstarch slurry

Method
 

Preparation
  1. Preheat oven to 450°F (230°C).
  2. Line a 9-inch springform pan with parchment paper, covering the sides.
  3. In a large bowl, beat the room-temperature cream cheese until smooth.
  4. Add sugar and lemon zest, mix until combined.
  5. Incorporate eggs, one at a time, mixing briefly after each addition.
  6. Fold in the heavy cream and lemon juice, mixing gently until smooth.
Baking
  1. Pour the batter into the prepared pan and bake for 25 to 30 minutes.
  2. The center should still jiggle slightly when shaken.
Cooling
  1. Let the cheesecake cool in the pan until warm, then refrigerate for at least 6 hours, preferably overnight.
Making the Blueberry Sauce
  1. In a saucepan, combine blueberries, sugar, lemon juice, and salt over medium heat.
  2. Cook until berries burst and release juices.
  3. Mix cornstarch with water and stir into the blueberry mixture, simmering until thickened.
  4. Taste and adjust sweetness; add lemon zest if desired.
Serving
  1. Serve cheesecake with blueberry sauce drizzled on top or on the side.
  2. Optionally, garnish with powdered sugar and lemon zest or alongside whipped cream.

Notes

Cheesecake can be stored in the fridge for up to 5 days. The flavor improves on day two.