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very easy
Prep Time
30 mins
Total Time
4 h 30 m


2 pkg
Compliments Cream Cheese, room temperature
250 g each pkg
3/4 cups
granulated sugar
175 ml
large Compliments Eggs, room temperature
finely grated zest of 1 lemon
finely grated zest of 1 lime
1 tbsp
finely grated orange zest
15 ml
1 tub
Compliments Sour Cream (14%), room temperature
250 ml
1 tsp
Compliments Pure Vanilla Extract
5 ml
2 tbsp
Compliments Cornstarch
30 ml
1/8 tsp
0.5 ml
1/4 cup
granulated sugar
60 ml
2 tbsp
lemon juice
30 ml
2 tbsp
lime juice
30 ml
segments from 1 orange (see Tip)
approx. 3 tbsp
orange juice (see Tip)
45 ml
1 1/2 tsp
Compliments Cornstarch
7 ml


Step 1

Preheat oven to 220°C (425°F). Line the bottom and sides of an 8 in. (20 cm) round springform pan with 2 sheets of parchment paper, criss-crossing one sheet over the other, ensuring all ends extend 2 to 3 in. (5 to 8 cm) beyond the pan rim. Tip: To soften the parchment so it shapes more easily to the inside of the pan, crumple up the sheets into tight balls then re-open and use the wrinkled parchment to line.)

Step 2

Using a stand or handheld electric mixer, in large bowl, beat together the cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, scraping the sides of the bowl between additions, until the batter is smooth. Beat in the 3 citrus zests, sour cream and vanilla. Finally, beat in the cornstarch and salt until thoroughly combined. Scrape the batter into the prepared pan. Carefully lift and tap down the pan on the counter a few times to release any large air bubbles.

Step 3

Bake about 50 min., or until dark brown on top and just set but still slightly jiggly in the centre. Transfer the pan to a wire rack; cool to room temperature, about 3 hr. (Tip: If making ahead, cool then store chilled but bring cheesecake to room temperature before serving.)

Step 4

Meanwhile, to make the sauce, cut each granadilla in half (or peel away part of the husk and white pith); scoop out the seeds and pulp into a small saucepan (discard husk and pith). Mix in the sugar, lemon and lime juice. Segment the orange (see Tip). Add the orange segments to the pot, then squeeze juices from the membrane into the pot (discard membrane). Bring to a simmer over medium heat, whisking occasionally, until the sugar is dissolved and orange segments soften and break down. In a cup, whisk the cornstarch with 1 tbsp (15 mL) cold water into a smooth slurry, whisk into pot. Continue stirring while bringing mixture to a boil for 1 min. to thicken. Remove from heat. Cool to room temperature before serving. (Tip: To make ahead, cool the sauce, cover and refrigerate. Bring to room temperature before serving.)

Step 5

To serve, release the sides of the springform pan from the cheesecake, then gently pull away the parchment paper from the sides. Heat a knife with hot water, wipe dry, then slice. Plate cheesecake, generously spooning the sauce overtop to serve.


To segment citrus fruits, use a sharp knife to slice off a bit from the top and bottom of the fruit so it can stand on a cutting board. Starting at the top, slice away sections of peel and/or white pith, following the curve of the fruit to reveal flesh. Holding the fruit in one hand, use a knife to slice into either side of each segment, tight against the membranes. Lift out segments with knife. Squeeze the membrane to obtain extra juice.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
28 g
Saturated Fat:
16 g
39 g
2 g
30 g
170 mg
9 g
370 mg
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