Vanilla Cheesecake With Shortbread Crust

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

• Ready In: 2 hrs 10 mins
• Serves: 12
• Yields: 1 cheesecake

Ingredients

• 1⁄2 cup butter, softened
• 1⁄4 cup granulated sugar
• 1  cup all-purpose flour
• 1  cup  35% cream (divided)
• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup granulated sugar
• 30  ml cornstarch
• 4  eggs
• 4  teaspoons vanilla
• 4  teaspoons vanilla
• 1⁄2-1  cup  fresh berries, for garnish (optional)

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.