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Recipe: Baked Vanilla Cheesecake
Similar Categories: Baked, Vanilla, Cheesecake
Serving Size : 8
-----PASTRY-----
1 2/3 cups All-purpose flour
1/2 cup Butter -- cut in small pieces
2 tablespoons Sugar
4 tablespoons Ice water
1 each Pinch of salt
1 tablespoon Butter -- (add to above)
1 each Egg
-----FILLING-----
1 1/2 pounds Cream cheese
1 1/4 cups Sugar
1/4 cup Cornstarch
1/2 cup Milk
1/4 cup Oil
3 each Eggs -- separated
5 each Drops vanilla extract
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.
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