Vanilla Cheesecake With Shortbread Crust

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READY IN: 2hrs 10mins
Recipe by Sharon in Ontario. Canada

From Canadian Press (Dairy Farmers of Canada) Says your will get rave reviews from your fortunate dinner guests. Sounds delicious.

Ingredients Nutrition

Directions

  1. In a bowl using an electric mixer, beat butter with sugar until fluffy. Stir in flour until crumbly. Press firmly into a 23 cm (9 inch) spring form pan. Refrigerate 10 minute.
  2. Preheat over to 400°F Bake crust for about
  3. 15 minutes or until golden and firm. Meanwhile, for the filling, in a bowl, using electric mixer, whip 125 ml (1/2 cup)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. Return cake to oven. Reduce temperature to 300 F Bake for about 70 minutes or until centre is almost set.
  4. Remove from oven and run a knife around edge of pan. Let cool in pan on rack. Refrigerate until chilled for at least 6 hours or overnight. Cut with a warm knife.
  5. Garnish with fresh berries, if desired.

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