Baked Vanilla Cheesecake


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Member since 2006
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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Crust:
1-2/3 cups all-purpose flour
1/2 cup plus 1 tbs. butter, cut in small pieces
2 tablespoons sugar
4 tablespoons ice water
1 pinch salt
1 egg
Filling:
3 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/4 cup cornstarch
1/2 cup milk
1/4 cup oil
3 eggs, separated
2 teaspoons vanilla extract


Directions

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 350ºF. 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 large 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.


Questions, Comments & Reviews



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