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Ultimate Vanilla Cheesecake with Shortbread Crust

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Ultimate Vanilla Cheesecake with Shortbread Crust

Additional information on this Recipe from Food Network Canada


Recipe summary

Preparation time:
Cooking time:
Yield:

Ingredients

Crust

  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour

Filling

  • 1 cup 35% whipping cream, divided
  • 3 packages (each 8 oz/250 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 4 eggs
  • 4 tablespoons 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.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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