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Raspberry Burnt Cheesecake

A rich and creamy cheesecake with tart raspberries and blueberries, featuring a burnt caramel crust that's easy to make and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 500 g cream cheese, softened The foundation that brings a luxurious creaminess to your cheesecake.
  • 200 g granulated sugar Sweetens the mixture while enhancing the delightful depth of flavors.
  • 3 large eggs Provide structure and help create the magical gooey texture.
  • 250 ml heavy cream Adds a velvety richness that elevates the cheesecake.
  • 1 tsp vanilla extract Brings warmth and aromatic bliss to the dessert.
  • 1 tbsp all-purpose flour Helps stabilize the cheesecake as it bakes.
Fruit Topping
  • 200 g fresh blueberries Adds delightful bursts of sweetness.
  • 100 g fresh raspberries The star of the show, lending both tartness and vibrant color.
  • Additional berries for garnish (optional) Elevate the visual appeal with a fresh pop of color.

Method
 

Preparation
  1. Preheat your oven to 220°C (428°F).
  2. Line a 9-inch springform pan with parchment paper.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the heavy cream and vanilla extract, stirring gently to combine.
  6. Sift in the flour and fold it in gently to maintain the airy texture.
  7. Gently fold in the fresh blueberries and raspberries.
  8. Pour the cheesecake batter into the prepared springform pan and smooth the top.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until the top is dark brown with a subtle jiggle in the center.
  2. Turn off the oven and leave the cheesecake inside for an additional hour to cool.
Chilling
  1. Once cooled, let the cheesecake chill in the refrigerator for at least 4 hours or overnight.
  2. Before serving, garnish with additional fresh berries.

Notes

Serve with a scoop of vanilla ice cream for extra indulgence or drizzle with raspberry coulis for an added tangy flavor. Storage: Keep leftovers covered in the refrigerator for 3-5 days, or freeze individual slices wrapped tightly for up to three months.