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A whole Citrus Berry Burnt Basque Cheesecake, fresh out of the oven, with its signature rustic, crinkled parchment paper edges and deeply caramelized top.

Citrus Berry Burnt Cheesecake: The Ultimate Guide

Discover the ultimate Citrus Berry Burnt Cheesecake recipe. This crustless Basque-style cheesecake features a deeply caramelized top, an ultra-creamy citrus-infused center, and a beautiful mixed berry swirl. An easy, elegant, and unforgettable dessert for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Basque, Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Berry Swirl
  • 1.5 cups mixed berries fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
For the Cheesecake Batter
  • 32 oz full-fat cream cheese 4 blocks, at room temperature
  • 1.5 cups granulated sugar
  • 5 large eggs at room temperature
  • 1.5 cups heavy cream
  • 1 tbsp citrus zest from one large lemon or orange
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 0.5 tsp salt

Equipment

  • 1 9-inch springform pan
  • 1 Parchment paper
  • 1 Electric mixer
  • 1 Small saucepan

Instructions
 

  1. Preheat oven to 400°F (200°C). Line a 9-inch springform pan with two overlapping sheets of parchment paper, ensuring the paper extends 2 inches above the sides.
  2. Make the berry coulis: In a small saucepan, combine mixed berries, 2 tbsp sugar, and lemon juice. Cook over medium heat for 8-10 minutes until berries break down and the sauce thickens. Set aside to cool completely.
  3. In a large bowl, beat the room temperature cream cheese and 1.5 cups of granulated sugar with an electric mixer until smooth. Scrape down the bowl as needed.
  4. Add eggs one at a time, mixing well after each addition. Mix in the heavy cream, citrus zest, vanilla extract, and salt until just combined.
  5. Sift in the flour and mix on low speed until just incorporated. Do not overmix the batter.
  6. Pour half of the batter into the prepared pan. Dollop with half of the cooled berry coulis. Top with the remaining batter and remaining coulis. Use a knife to gently swirl a few times.
  7. Bake for 40-50 minutes. The top will be dark brown and caramelized, and the center will still be very jiggly. This is perfect.
  8. Let the cheesecake cool completely in the pan on a wire rack. It will sink as it cools. Once at room temperature, chill in the refrigerator for at least 4 hours, or overnight, before slicing and serving.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest batter.
Don't be afraid of the dark, 'burnt' top—it's essential for the classic caramelized flavor of a Basque cheesecake.
Chilling overnight is highly recommended for the best texture and flavor.
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