Vanilla Cheesecake With Shortbread Crust
- 12 cup butter, softened
- 14 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup 35% cream (divided)
- 3 (8 ounce) packages cream cheese, softened
- 34 cup granulated sugar
- 30 ml cornstarch
- 4 eggs
- 4 teaspoons vanilla
- 4 teaspoons vanilla
- 12-1 cup fresh berries, for garnish (optional)
- 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.
- Preheat over to 400F Bake crust for about
- 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.
- 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.
- Garnish with fresh berries, if desired.
butter, sugar, flour, cream, cream cheese, sugar, cornstarch, eggs, vanilla, vanilla, fresh berries
Taken from www.food.com/recipe/vanilla-cheesecake-with-shortbread-crust-260945 (may not work)