1. Begin by spraying four 4-inch springform pans with nonstick cooking spray. This will ensure that your crust doesn’t stick, allowing for easy removal once it’s baked.
2. In a food processor, pulse together the all-purpose flour, confectioners’ sugar, cornstarch, and salt. Add the unsalted butter and process until the mixture resembles coarse meal, about eight to ten seconds. If you’re doing this by hand, you can freeze the butter and then grate it into the dry mixture, tossing it to coat until it achieves a pale yellow color.
3. Sprinkle the mixture evenly into the prepared pans, pressing firmly with your fingers to form a 1/4-inch layer over the bottom and about 1 inch up the sides. This will create a nice and even crust for your cheesecake.
4. Refrigerate the crusts for thirty minutes to help them set before baking.
5. While the crust is chilling, adjust your oven rack to the middle position and preheat the oven to 350°F.
6. Once the oven is ready, bake the crusts for about 15 minutes, or until they’re lightly golden.
7. While the crust is baking, beat the cream cheese in a large bowl until it’s smooth and creamy. This step is crucial as it incorporates air into the mixture, ensuring a light texture.
8. Gradually add in the confectioners’ sugar and mix well until the mixture is completely smooth. Then blend in the vanilla extract until combined, which adds a lovely flavor.
9. To assemble, carefully pipe or spread the cream cheese filling into the cooled crusts, ensuring an even layer. Top with fresh fruit of your choice to add a vibrant touch and extra flavor.
