Vanilla Cheesecake With Shortbread Crust Recipes

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NEW YORK CHEESECAKE WITH SHORTBREAD CRUST



New York Cheesecake with Shortbread Crust image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 23

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

VANILLA CHEESECAKE WITH SHORTBREAD CRUST



Vanilla Cheesecake With Shortbread Crust image

From Canadian Press (Dairy Farmers of Canada) Says your will get rave reviews from your fortunate dinner guests. Sounds delicious.

Provided by Sharon in Ontario.

Categories     Cheesecake

Time 2h10m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
1 cup 35% cream (divided)
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
30 ml cornstarch
4 eggs
4 teaspoons vanilla
4 teaspoons vanilla
1/2-1 cup fresh berries, for garnish (optional)

Steps:

  • 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.

Nutrition Facts : Calories 463.8, Fat 35.4, SaturatedFat 21.7, Cholesterol 175.3, Sodium 253, Carbohydrate 28.4, Fiber 0.3, Sugar 17.3, Protein 8

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