Heavenly Cheesecake (no crust)


Heavenly Cheesecake (no crust)
Preparation time
Cooking time


For 10 Person(s)


  • 1 1/2 pound(s) cream cheese
  • 1 cup(s) granulated sugar
  • 2 tablespoon(s) cornstarch, sifted
  • 4 medium eggs
  • 1/2 pound(s) sour cream
  • 2 teaspoon(s) vanilla essence
  • 1 teaspoon(s) lime juice and rind
  • 1 tablespoon(s) white rum (optional)
  • To Make Cherry Pie Filling:
  • 10 ounce(s) water
  • 1 cup(s) Grace Cherry Flavoured Syrup
  • 1/4 cup(s) sugar
  • 2 teaspoon(s) cornstarch
  • 1 pound(s) cherries, chopped in halves
  • 1 teaspoon(s) lime juice

Heavenly Cheesecake (no crust) Directions

  1. Preheat oven to (350°F) 180°C, while the oven is preheating, place a pan with water in the oven and grease a spring form cake pan.
  2. Combine cream cheese and sugar, cream well, add cornstarch and mix well.
  3. Add eggs gradually, then add sour cream, scraping sides of the bowl.
  4. Add vanilla essence, lime juice and rind and/or rum.
  5. Scrape batter into greased pan and place tin in the water bath. Bake for 1 1/2 hours or until skewer is slightly clean when inserted in the center.
  6. After baking allow to cool and then place in the refrigerator for 4 hours.

    To Make Cherry Pie Filling:
  7. Combine 8 ounces water,  Grace Cherry Flavoured Syrup and sugar in a saucepan and bring to a boil.
  8. Combine the cornstarch with remaining water and mix well.
  9. Pour the cornstarch mixture into the hot cherry flavoured syrup mixture.
  10. Return the mixture to a boil and boil for 1 minute.
  11. Add cherries and mix to combine while adding the lime juice.
  12. Remove filling from heat and allow to cool before placing on top of the cheese cake.

    Recipe Note:  Fresh fruits may also be used.  The filling may be stored refrigerated for later use.

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