Baked Vanilla Cheesecakecheesecakes -----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. |
