Fluffy Vanilla Cheesecake Recipe with Shortbread Crust

Whipped cream helps bring this vanilla cheesecake to a delightfully new and airy decadence. Garnished and enjoyed with whatever fresh berries you like.

  • Prep: 20 min
  • Cooking: 1 h 30
  • Refrigeration: 8 h
Yields 12 servings
Vanilla Cheesecake with Shortbread Crust and Berries

Ingredients

  • Crust
  • 1/2 cup (125 mL) butter softened
  • 1/4 cup (60 mL) sugar
  • 1 cup (250 mL) all-purpose flour
  • Filling
  • 1 cup (250 mL) 35 % cream
  • 3 pkgs (each 8 oz/ 250 g) Canadian Cream cheese softened
  • 3/4 cup (180 mL) sugar
  • 2 tbsp (30 mL) cornstarch
  • 4 eggs
  • 4 tsp (20 mL) vanilla extract

Preparation

Crust

In a bowl, using an electric mixer, beat butter with sugar until fluffy. Stir in flour until crumbly. Press firmly into a 9-inch (23 cm) springform pan. Refrigerate for 10 min.

Preheat oven to 400 °F (200 °C). Bake crust for about 15 min or until golden and firm.

Filling

Meanwhile, in a bowl, using an electric mixer, whip 1/2 cup (125 mL) 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 extract. Fold in whipped cream. Pour over baked crust.

Return cake to oven. Reduce temperature to 300 °F (150 °C). Bake for about 70 min or until centre is almost set. Remove from oven and run a knife around edge of pan. Let cool in pan on a 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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Nutritional information

Per serving
Energy: 487 Calories
Protein: 8 g
Carbohydrate: 28 g
Fat: 38 g
Fibre:
Sodium: 291 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 76 mg
Magnesium: 59 %
Riboflavin: 17 %
Vitamin A: 41 %
Vitamin B12: 24 %