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Title: Baked Vanilla Cheesecake #34
Categories: Cheesecake Dessert
Yield: 8 Servings

PASTRY
1 2/3cFlour, all purpose
1pnSalt
1/2cButter; cut in small pieces
1tbButter; (add to above)
2tbSugar
1 Egg
4tbWater, ice
FILLING
1 1/2lbCheese, cream
1/4cOil
1 1/4cSugar
3 Eggs; separated
1/4cCornstarch
5drVanilla
1/2cMilk

** PASTRY SHELL: 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 350 F. 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 a large 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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