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Title: Baked Vanilla Cheesecake #34
Categories: Cheesecake Dessert
Yield: 8 Servings
| PASTRY | ||
| 1 2/3 | c | Flour, all purpose |
| 1 | pn | Salt |
| 1/2 | c | Butter; cut in small pieces |
| 1 | tb | Butter; (add to above) |
| 2 | tb | Sugar |
| 1 | Egg | |
| 4 | tb | Water, ice |
| FILLING | ||
| 1 1/2 | lb | Cheese, cream |
| 1/4 | c | Oil |
| 1 1/4 | c | Sugar |
| 3 | Eggs; separated | |
| 1/4 | c | Cornstarch |
| 5 | dr | Vanilla |
| 1/2 | c | Milk |
** 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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