Yield: 8 servings
Measure | Ingredient |
---|---|
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 |
PASTRY
FILLING
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.