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