-----------------------------------PASTRY-----------------------------------
1 2/3 c All-purpose flour
1 Pinch of salt
1/2 c Butter, cut in small pieces
1 T Butter; (add to above)
2 T Sugar
1 Egg
4 T Ice water
----------------------------------FILLING----------------------------------
1 1/2 lb Cream cheese
1/4 c Oil
1 1/4 c Sugar
3 Eggs; separated
1/4 c Cornstarch
5 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 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 foil or plastic wrap. Refrigerate for
30 minutes.
Preheat oven to 350°. On a floured surface, roll out dough to fit a 10 inch
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.
