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."
 
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Ready In:
2hrs 10mins
Ingredients:
11
Yields:
1 cheesecake
Serves:
12
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ingredients

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directions

  • 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 400°F 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.

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RECIPE SUBMITTED BY

Retired. Love to try new recipes! I am a member of an awesome Church and we have many activities (many include FOOD!) We have many pot blessings! We contribute meals to people who have just returned from hospital or are grieving. Once a year around Christmas we put on a meal for our city's less fortunate. I truly appreciate the help and advice from the 'Zaar members.
 
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