Baked Vanilla Cheesecake
  • Servings: 8
  • 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
  1. 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
  2. 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.
  3. 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
  4. 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.