The World's Best Vanilla Cheesecake

A co-worker introduced me to this recipe. Despite the fact that weight watchers should have it on their 10 most dangerous desserts list, it really is the most delicious cheesecake I have ever had. I usually make the shortbread for the crust a day ahead but you can buy Lorna Doon Cookies if that is too much work for you.

Scottish Shortbread
1/2C unsalted butter
1/2C sugar
2C all purpose flour
1/2ts vanilla

Preheat an oven to 300 degrees

Cream butter and sugar until very pale and light.

Add in flour just to incorporate. Don't over mix.

Press into an ungreased 7x11 glass baking dish.

Precut the dough into 1inch squares and prick the top with a fork.

Bake 40 minutes or until golden.

Recut, return to oven after shutting it off, and allow to cool to room temp.

Cheesecake crumbs
1/2C shortbread cookies crushed or put in a processor
pinch cinnamon
2T melted, unsalted butter

Cheesecake Batter
1# Philly style, Cream Cheese, room temp
1/2# Marscarpone Cheese, room temp
4 egg yolks
3/4C Sugar
1 Whole, fresh vanilla bean, scraped

Preheat oven to 275 degrees

Work together the cream cheese and marscarpone in a large bowl with a rubber spatula, til softened.

Put yolks, sugar and vanilla and whip in a mixer until pale.

Turn out the whipped egg mixture into the large bowl with the cheese and fold until well incorporated.

Brush the bottom of a 9 inch, spring form pan with butter and pat in the shortbread mixture.

Pour the batter into the pan

Cut a circle of parchment and spray with cooking spray. Pat on top of the batter to prevent browning.

Bake in a water bath for 2 to 21/2 hours. The mixture will still have a little jiggle in the center when finished.

Let set overnight in the fridge before turning out.

DIG IN!