Preheat the oven to 450°F. Line a 7-inch springform pan completely with parchment paper, allowing the paper to extend above the rim.

In a large mixing bowl, beat the cream cheese and sugar together for about 4–5 minutes until very smooth and creamy.

Mix in the vanilla extract, citrus zest, and salt until evenly blended.

Pour in the heavy cream and mix just until the batter is smooth.

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Sprinkle the flour over the batter and gently mix until just combined, being careful not to overmix.

Gently fold in the berries, keeping them as intact as possible.

Pour the batter into the prepared pan and smooth the top.

Bake for 20–25 minutes, until the top is deeply golden brown and the center still has a slight jiggle.

Allow the cheesecake to cool completely at room temperature, then refrigerate overnight before slicing and serving.