Whipped cream brings cheesecake to a delightful new, airy decadence. This is the dessert that will bring raves and requests for repeat performances.
- Prep: 20 min
- Cooking: 1 h 30
- Refrigeration: 8 h
- 1/2 cup (125 mL) butter softened
- 1/4 cup (60 mL) sugar
- 1 cup (250 mL) all-purpose flour
- 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
: 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.
: 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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 76 mg|
|Vitamin A:||41 %|
|Vitamin B12:||24 %|