Baked vanilla cheesecake
Yield: 8 Servings MMM
Ingredients:
- 1 2/3 c All-purpose flour
- 1 ea Pinch of salt
- 1/2 c Butter cut in small pieces
- 1 tb Butter; (add to above)
- 2 tb Sugar
- 1 ea Egg
- 4 tb Ice water MMMMM--------------------------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
Instructions:
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.
