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.
Source and licence
"Vancouver Cheesecake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Vancouver_Cheesecake, revision 4525786), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Vancouver_Cheesecake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525786
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 500 ml cream cheese, softened to room temperature
- 125 ml ricotta cheese
- 6 large eggs
- 250 ml whipping cream
- 80 ml white sugar
- 5 ml lemon juice
- 1 vanilla bean, or 10 ml pure vanilla extract
- 250 ml fresh, cleaned raspberries
- 125 ml water
- 60 ml brown sugar
- 30 ml rum
- Raspberries
Method
- 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.