baked vanilla cheesecake

8 servings
1⅔ cup All-purpose flour
1 each Pinch of salt
½ cup Butter, cut in small pieces
1 tablespoon Butter; (add to above)
1½ pounds Cream cheese
¼ cup Oil
1¼ cup Sugar
3 eaches Eggs; separated
2 tablespoons Sugar
1 each Egg
4 tablespoons Ice water
¼ cup Cornstarch
5 eaches Drops vanilla extract
½ cup Milk



Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching.


Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.

Turn off oven. Let cheesecake cool in oven with door open slightly.

Remove cooled cheesecake from tin and serve.

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