Baked Vanilla Cheesecake
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INGREDIENTS PASTRY
1-2/3 cups all-purpose flour
½ cup butter, cut into small pieces
2 tablespoons sugar
4 tablespoons ice water
Pinch of salt
1 tablespoon butter (add to above)
1 eggFILLING
1-½ pounds cream cheese, softened
1-¼ cups sugar
¼ cup cornstarch
½ cup milk
¼ cup oil
3 eggs, separated
5 drops vanilla extractPASTRY - Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in plastic wrap or aluminum foil. Refrigerate for 30 minutes.
Preheat oven to 350 degrees.
On a floured surface, roll out dough to fit a 10-inch flan tin with 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 and fold into 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.