Cookbook:Vancouver Cheesecake
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Cookbook | Recipes | North American Cuisines | Canadian Cuisine | Desserts
| Vancouver Cheesecake | |
|---|---|
| Category: | Cheesecake recipes |
| Time: | Slightly over 5 hours |
| Difficulty: |  |
Vancouver Cheesecake is a light, baked cheesecake varient, which uses no crust. It is typically served chilled with fresh berries and a warmed sauce.
[edit] Ingredients
[edit] Cake
- 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 of lemon juice
- 1 vanilla bean, or 10 ml of pure vanilla extract
[edit] Sauce
- 250 ml of fresh, cleaned raspberries
- 125 ml water
- 60 ml brown sugar
- 30 ml rum
Additionally, raspberries should be served with the cake.
[edit] Procedure
[edit] Cake
- 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, peal 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.
[edit] Sauce
- Puree raspberries and strain through cheese cloth into a sauce pan.
- Place berry mix on burner at medium, add water. Stir occasionally.
- When warm, stir in sugar and your rum of choice, 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, sprinkle berries and drizzle on sauce, serve.
[edit] Notes, tips, and variations
- Store sauce in an air-tight container in the fridge. Can last for up to two weeks, heat before serving.
- If not planning to serve in 3 days, store cake in a freezer, in an air-tight container which will not pop open. Cake should last two weeks if properly stored.
- To ensure quality cheesecake, be certain the ricotta and cream cheese mix is absolutely smooth prior to continuing on to the next step.
- Of course, the cake can be served without berries, or sauce, but can also be served with berries other than the rasberries used in the recipe as well as an alternative sauce.
- This cheesecake can also be served on a crust, as with more traditional recipes, this is however contrary to the Vancouver-style of cheesecake.
