More About Christmas Shortbread Cheesecake
Prep Time: 20minutes minutesCook Time: 1hour hour 10minutes minutes Servings: 12 Calories: 411kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢Shortbread Crust
▢1½ cups all-purpose flour
▢1 cup white sugar
▢1 egg beaten
▢½ cup butter softened
▢3 pkg Philadelphia Cream Cheese (each 8 / 250 g)
▢2 tablespoons cornstarch
▢¾ cup sugar
▢4 large eggs
▢1 egg yolk
▢½ cup whipping cream
▢4 teaspoons vanilla extract
▢1 cup red and green candied cherries (finely chopped, extra for topping)
▢¼ cup brown sugar
▢2 tablespoons butter
▢4 teaspoons water
▢½ teaspoon vanilla
▢1/3 cup toasted pecans to top
Instructions
To prepare crust:
Pre-heat your oven to 400 degrees F.
Combine the flour and sugar in a small mixing bowl. Cut in the butter until it’s incorporated thoroughly. Mix in the egg until the dough is moist.
Press firmly into the bottom of a 10 inch springform pan. Prick the crust with a fork several times.
Bake for 10-15 minutes until the crust is browned slightly.
Remove from the oven and cool on a rack.
To prepare filling:
In a large mixer bowl using a paddle beater, beat the cream cheese until smooth. Add in cornstarch, beat until smooth again.
Add in the sugar, combine completely.
Mix in the eggs and egg yolk, one at a time, mixing each into the batter thoroughly.
Add whipping cream, cherries and vanilla extract and mix until incorporated entirely.
Scrape the side of the bowl if needed and mix one minute more on low speed.
Gently pour the filling over the crust.
Place a pan of boiling water on the bottom rack of the oven.
Place the cheesecake on the middle oven rack.
Bake at 400 degrees for 10 minutes then reduce heat to 275 and bake for another 60 minutes without opening oven.
Turn off the oven and let cake remain in the oven for half an hour. This ensures a perfectly moist top that won’t crack.
Remove from oven and cool on a rack.
Refrigerate covered with plastic wrap until ready to eat.
Brown Sugar Sauce:
Combine the butter and sugar in a small pot on the stove over medium heat.
Bring mixture to a boil; let boil several minutes while stirring occasionally.
Add in the water – careful, it might spit- and mix in.
Remove from heat, mix in vanilla.
Cool, Note: The mixture is grainy and sugary on purpose to add a different texture to the cheesecake. It doesn’t need to be smooth.
To decorate cheesecake, chop up 5-6 colored cherries and along with the toasted pecans, scatter on top of the cake. Drizzle the cooled brown sugar sauce. Slice and serve.
Notes
Nutritional values may vary.
Nutrition
Calories: 411kcal | Carbohydrates: 58g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 110mg | Potassium: 79mg | Fiber: 1g | Sugar: 41g | Vitamin A: 573IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢Shortbread Crust
▢1½ cups all-purpose flour
▢1 cup white sugar
▢1 egg beaten
▢½ cup butter softened
▢3 pkg Philadelphia Cream Cheese (each 8 / 250 g)
▢2 tablespoons cornstarch
▢¾ cup sugar
▢4 large eggs
▢1 egg yolk
▢½ cup whipping cream
▢4 teaspoons vanilla extract
▢1 cup red and green candied cherries (finely chopped, extra for topping)
▢¼ cup brown sugar
▢2 tablespoons butter
▢4 teaspoons water
▢½ teaspoon vanilla
▢1/3 cup toasted pecans to top
Instructions
To prepare crust:
Pre-heat your oven to 400 degrees F.
Combine the flour and sugar in a small mixing bowl. Cut in the butter until it’s incorporated thoroughly. Mix in the egg until the dough is moist.
Press firmly into the bottom of a 10 inch springform pan. Prick the crust with a fork several times.
Bake for 10-15 minutes until the crust is browned slightly.
Remove from the oven and cool on a rack.
To prepare filling:
In a large mixer bowl using a paddle beater, beat the cream cheese until smooth. Add in cornstarch, beat until smooth again.
Add in the sugar, combine completely.
Mix in the eggs and egg yolk, one at a time, mixing each into the batter thoroughly.
Add whipping cream, cherries and vanilla extract and mix until incorporated entirely.
Scrape the side of the bowl if needed and mix one minute more on low speed.
Gently pour the filling over the crust.
Place a pan of boiling water on the bottom rack of the oven.
Place the cheesecake on the middle oven rack.
Bake at 400 degrees for 10 minutes then reduce heat to 275 and bake for another 60 minutes without opening oven.
Turn off the oven and let cake remain in the oven for half an hour. This ensures a perfectly moist top that won’t crack.
Remove from oven and cool on a rack.
Refrigerate covered with plastic wrap until ready to eat.
Brown Sugar Sauce:
Combine the butter and sugar in a small pot on the stove over medium heat.
Bring mixture to a boil; let boil several minutes while stirring occasionally.
Add in the water – careful, it might spit- and mix in.
Remove from heat, mix in vanilla.
Cool, Note: The mixture is grainy and sugary on purpose to add a different texture to the cheesecake. It doesn’t need to be smooth.
To decorate cheesecake, chop up 5-6 colored cherries and along with the toasted pecans, scatter on top of the cake. Drizzle the cooled brown sugar sauce. Slice and serve.
Notes
Nutritional values may vary.
Nutrition
Calories: 411kcal | Carbohydrates: 58g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 110mg | Potassium: 79mg | Fiber: 1g | Sugar: 41g | Vitamin A: 573IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
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