Baked vanilla cheesecake
8 servings
Ingredients
| Quantity | 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 |
Directions
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.