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Ultimate Vanilla Cheesecake with Shortbread Crust

Ultimate Vanilla Cheesecake with Shortbread Crust
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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
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Directions

Step 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.

Step 2

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

Step 3

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.

Step 4

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.

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