Yield: 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|
|3 eaches||Eggs; separated|
|4 tablespoons||Ice water|
|5 eaches||Drops vanilla extract|
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.
** FILLING **
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.