Ultimate Vanilla Cheesecake with Shortbread Crust
- serves 0
½ cup butter, softened
¼ cup granulated sugar
1 cup all-purpose flourFilling
1 cup 35% whipping cream, divided
3 pkg (each 8 oz/250 g) cream cheese, softened
¾ cup granulated sugar
2 Tbsp cornstarch
4 Tbsp vanilla
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.