Vancouver Cheesecake
Time Slightly over 5 hours Difficulty 3/5 Ingredients 12 Steps 14
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
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 lemon juice
- 1 vanilla bean, or 10 ml pure vanilla extract
Sauce
- 250 ml fresh, cleaned raspberries
- 125 ml water
- 60 ml brown sugar
- 30 ml rum
Garnish
- Raspberries
Steps
Cake
- Preheat oven to 160°C.
- Beat cream cheese and ricotta until smooth. Keep beating while mixing in sugar, then eggs.
- Slowly beat in whipping cream. Add lemon juice.
- Slice the bean down its length with a sharp knife. Peel open and scrape out the contents. Scrape into the mixture and fold in.
- Pour into a large baking pan or a series of loaf pans.
- Bake at 150°C about 45 minutes, slightly less in loaf pans. Centre should still be jelly-like.
- Remove. Cool. Refrigerate at least 4 hours.
Sauce
- Purée raspberries. Strain through cheese cloth into a saucepan.
- Place on burner at medium. Add water. Stir occasionally.
- When warm, stir in sugar and rum of choice. Turn burner to high. Stir faster.
- After boiling, reduce to low-medium. Simmer 15 minutes, stirring constantly. Remove from burner. Cool.
Serving
- Slice the cheesecake.
- Sprinkle with berries. Drizzle with sauce.
- Serve.
Notes from the original
- Store sauce in an air-tight container in the fridge. Can last for up to 2 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 2 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 raspberries 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.
Source. Adapted from “Cookbook:Vancouver Cheesecake” by Wikibooks contributors, revision of 2025-07-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.