“From Canadian Press (Dairy Farmers of Canada) Says your will get rave reviews from your fortunate dinner guests. Sounds delicious.”
2hrs 10mins
1 cheesecake

Ingredients Nutrition


  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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