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Directions for: Ultimate Vanilla Cheesecake with Shortbread Crust

Ingredients

Crust

½ cup butter, softened

¼ cup granulated sugar

1 cup all-purpose flour

Filling

1 cup 35% whipping cream, divided

3 pkg (each 8 oz/250 g) cream cheese, softened

¾ cup granulated sugar

2 Tbsp cornstarch

4 eggs

4 Tbsp vanilla

Directions

Crust

1. In a bowl, using an electric mixer, beat butter with sugar until fluffy. Stir in flour until crumbly. Press firmly into a 9-inch (23 cm) springform pan. Refrigerate for 10 min.

2. Preheat oven to 400°F (200°C). Bake crust for about 15 min or until golden and firm.

Filling

1. Meanwhile, in a bowl, using an electric mixer, whip 1/2 cup (125 mL) of the cream to stiff peaks; set aside. In a separate large bowl, beat cream cheese until fluffy. Beat in sugar and cornstarch until smooth. Beat in eggs, one at a time, until blended. Beat in remaining unwhipped cream and vanilla. Fold in whipped cream. Pour over baked crust.

2. Return cake to oven. Reduce temperature to 300°F (150°C). Bake for about 70 min or until centre is almost set. Remove from oven and run a knife around edge of pan. Let cool in pan on a rack. Refrigerate until chilled, for at least 6 hours or overnight. Cut with a warm knife. Garnish with fresh berries if desired.

See more: Cheese, Dessert, Dairy Farmers of Canada


http://www.foodnetwork.ca/recipe/ultimate-vanilla-cheesecake-with-shortbread-crust/11033/