Baked Vanilla Cheesecake

Servings: 8
Ingredients:

--------------------------PASTRY--------------------------
1 2/3 c  All-purpose flour
1 ea Pinch of salt
1/2 c  Butter, cut in small pieces
1 T  Butter; (add to above)
2 T  Sugar
1 ea Egg
4 T  Ice water
--------------------------FILLING--------------------------
1 1/2 lb Cream cheese
1/4 c  Oil
1 1/4 c  Sugar
3 ea Eggs; separated
1/4 c  Cornstarch
5 ea Drops vanilla extract
1/2 c  Milk

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.

—–