I am terribly excited to share my recipe for my cheesecake entry for the new Philadelphia Cheesecake of the Year Contest! I decided that for this amazing new contest I was going to transform my favorite cookie from Christmas into a cheesecake form!
Here she is.
My Christmas Shortbread Cheesecake.
This is a gorgeous vanilla cheesecake with a shortbread crust with green and red cherries interspersed throughout. Then, when you think it can’t get any better, you top it with toasted pecans, more Christmas cherries (as we like to call them) and a brown sugar sauce. All of the elements in this cheesecake are from my favorite foods at Christmas. My Grandma’s brown sugar sauce. Pecans and cherries to top my shortbread.
I am so very excited to enter this cheesecake into the The Philadelphia Cheesecake of the Year contest!
The contest runs Contest runs until 6pm ET, Monday June 16, 2014 so you have time to whip up your own creation to have your chance at some great prizes! The first 250 eligible entrants receive a free brick of Philadelphia Cream Cheese but the most exciting part is that five finalists will be flown round-trip to Toronto for the Cheesecake of the Year bake off at the Kraft Kitchens!
Then from those finalists one grand prize winner will be chosen and that lucky person will receive $5000, the title of 2014 Cheesecake of the Year and will be featured in a national print campaign! That’s really cool!
To enter you must submit your own original, festive cheesecake recipe made with Philadelphia Brick Cream Cheese and a photo of your finished cheesecake. Easy peasy!
Now, a panel of Kraft judges will be judging your entry based on a select criteria and it’s best to make sure you read the full contest details, rules, and terms and conditions online as well to make sure you understand everything fully.
You can read all the details, rules and conditions at the Philly Canada website.
So now it’s your turn to go and enter! Good luck everyone! What a seriously fun contest this is!
This post was brought to you by Kraft Canada via sheblogs. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft Canada.Print
- cups â€¢ 1Â½ all-purpose flour
- cup â€¢ â…“ white sugar
â€¢ 1 egg beaten
- cup â€¢ Â½ butter softened
- oz â€¢ 3 pkgs Philadelphia Cream Cheese softened, each 8 / 250 g
- Tbsp â€¢ 2 cornstarch
- cup â€¢ Â¾ sugar
â€¢ 4 eggs
â€¢ 1 egg yolk
- cup â€¢ Â½ whipping cream
- tsp â€¢ 4 vanilla extract
- cup â€¢ 1 finely chopped red and green candied cherries extra for topping
Brown Sugar Sauce
- cup â€¢ Â¼ brown sugar
- Tbsp â€¢ 2 butter
- tsp â€¢ 4 water
- tsp â€¢ Â½ vanilla
- 1/3 cup toasted pecans to top
- 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.
- Serving Size: 10