Fluffy Vanilla Cheesecake Recipe with Shortbread Crust

Name: Fluffy Vanilla Cheesecake Recipe with Shortbread Crust
Yield: 12 servings
Ingredients: Crust; 1/2 cup (125 mL) Canadian butter softened; 1/4 cup (60 mL) sugar; 1 cup (250 mL) all-purpose flour; Filling; 1 cup (250 mL) Canadian whipping cream (35%); 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

Whipped cream helps bring this vanilla cheesecake to a delightfully new and airy decadence. Garnish and enjoy with unctuous butterscotch sauce or fresh berries.

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) Canadian butter softened
1/4 cup (60 mL) sugar
1 cup (250 mL) all-purpose flour
Filling
1 cup (250 mL) Canadian whipping cream (35%)
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

READY FOR REWARDS?

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.