1. Preheat the oven to 390°F (200°C). Lightly grease and line a 9 inches (23cm) springform tin with baking parchment – one piece of baking parchment for the bottom and one or two pieces for the sides. You want the baking parchment to overlap the sides of the tin at least 2 inches… just in case the cake rises more than expected ;) Place the prepared springform tin on a baking sheet and set aside.

2. Add the cream cheese and sugar to a large bowl and mix (with a whisk) until well combined. Add the eggs one after another and mix well after each addition. Next, add heavy cream, vanilla extract, orange zest, and salt and mix until well combined. Sift the flour in several batches into the bowl and mix each time until well combined. Let the mixture sit for about 5 minutes, then mix again briefly. Pour the cream cheese mixture into the prepared springform tin and sprinkle with the berries. Place in the lower third of the oven and bake for about 60 minutes. The edges of the cheesecake should have set and browned nicely. The center of the cake should still wobble a bit if you move the tin. This will give you the perfect texture when the cake has cooled down completely. Take the cake out of the oven and let cool down for some time in the tin. You can loosen the cake from the baking parchment with a sharp knife to make sure the top does not get cracks when everything is cooling down. Remove the cooled cheesecake from the tin and let cool down completely before serving. Decorate with some more fresh berries if you like. Store leftover cake in the fridge.