Canada / Dessert
Vancouver Cheesecake
Vancouver cheesecake is a light, baked cheesecake variant that uses no crust. It is typically served chilled with fresh berries and a warmed sauce.
Ingredients
- cream cheese, softened to room temperature500 ml
- ricotta125 ml
- egg, large6
- whipping cream250 ml
- sugar, white80 ml
- lemon juice5 ml
- vanilla pod, or 10 ml pure vanilla extract1
- raspberries, fresh; cleaned250 ml
- water125 ml
- brown sugar60 ml
- rum30 ml
- raspberries
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
Preheat oven to 160°C.
Beat the cream cheese and ricotta together until smooth, continue beating as you mix in the sugar, then the eggs.
Slowly beat in the whipping cream.
Add lemon juice.
To add the bean, using a sharp knife, slice down the length of the bean, peel open and scrape down the bean to collect the contents. Using a spatula or second knife, scrape the contents of the bean into the mixture. Fold in.
Pour into large baking pan, or series of loaf pans.
Bake at 150°C for 45 minutes or so, slightly less time in loaf pans. The cake should still be jelly-like in the centre when done. Remove and allow to cool, then refrigerate for a minimum of 4 hours.
Purée raspberries and strain through cheese cloth into a saucepan.
Place berry mix on burner at medium, add water. Stir occasionally.
When warm, stir in sugar and your rum of choice, and turn burner to high. Increase stirring rate.
After sauce has reached a boil, turn down to a low-medium range and allow to simmer for 15 minutes, stirring constantly. Then remove from burner and allow to cool.
Slice the cheesecake.
Sprinkle with berries and drizzle on sauce.
Serve.
