Ultimate Vanilla Cheesecake with Shortbread 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.

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. 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.