Vanilla Cheesecake With Shortbread Crust

  1. In a bowl using an electric mixer, beat butter with sugar until fluffy.
  2. Stir in flour until crumbly.
  3. Press firmly into a 23 cm (9 inch) spring form pan.
  4. Refrigerate 10 minute.
  5. Preheat over to 400F Bake crust for about
  6. 15 minutes or until golden and firm.
  7. Meanwhile, for the filling, in a bowl, using electric mixer, whip 125 ml (1/2 cup)of the cream to stiff peaks; set aside.
  8. In a separate large bowl, beat cream cheese until fluffy.
  9. Beat in sugar and cornstarch until smooth.
  10. Beat in eggs, one at a time, until blended.
  11. Beat in remaining unwhipped cream and vanilla.
  12. Fold in whipped cream.
  13. Pour over baked crust.
  14. Return cake to oven.
  15. Reduce temperature to 300 F Bake for about 70 minutes or until centre is almost set.
  16. Remove from oven and run a knife around edge of pan.
  17. Let cool in pan on rack.
  18. Refrigerate until chilled for at least 6 hours or overnight.
  19. Cut with a warm knife.
  20. 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)

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