Vanilla Cheesecake With Shortbread Crust |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 12 |
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From Canadian Press (Dairy Farmers of Canada) Says your will get rave reviews from your fortunate dinner guests. Sounds delicious. 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.
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