1. Preheat the oven to 200°C (390°F) top/bottom heat. Lightly grease a 23cm (9 inch) springform pan and line the base with a piece of baking paper. Line the sides with one or two longer pieces of baking paper, creating a border that extends at least 5cm (2 inches) over the edge of the pan. Place on a baking tray and set aside.
2. Mix the cream cheese and sugar in a large bowl with a whisk. Add the eggs one at a time and stir well. Add the cream, vanilla extract, orange zest and salt and stir well. Sift the flour into the bowl in several portions and stir in.
Leave the dough to stand for about 5 minutes, then stir again and then pour into the prepared tin. Distribute the berries evenly over the mixture. Put the tin and baking tray in the oven (lower third) and bake for about 60 minutes – the edge of the cake should be firm and have taken on a good color.
The middle of the cake should still wobble when you shake the tin – only then will the cake be nice and creamy after cooling. Take it out of the oven and let it cool in the tin for a while. You can also use a knife to loosen the cake from the baking paper so that it can contract without cracking. Remove the cooled cake from the tin and let it cool completely. If desired, decorate with a few fresh berries before serving. Store leftovers in the refrigerator.
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