Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----------PASTRY-----------
1 2/3 Cups All-purpose flour
1 Pinch Salt
1/2 Cup Butter, cut in small pieces
1 Tablespoon Butter; (add to above)
2 Tablespoons Sugar
1 Egg
4 Tablespoons Ice water
----------FILLING-----------
1 1/2 Pounds Cream cheese
1/4 Cup Oil
1 1/4 Cups Sugar
3 Eggs -- separated
1/4 Cup Cornstarch
5 Drops Vanilla extract
1/2 Cup 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.
