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Vanilla Cheesecake




Source of Recipe


Jenn


List of Ingredients




Vanilla Cheesecake


For The Pastry:

1 2/3 cups of all purpose flour
1 pinch of salt
1/2 cup of butter, cut in small pieces
1 tablespoon of butter, (add to above)
2 tablespoons of sugar
1 egg
4 tablespoons of ice water

For The Filling:

1 1/2 lbs. of cream cheese
1/4 cup of oil
1 1/4 cups of sugar
3 eggs, separated
1/4 cup of cornstarch
5 drops of vanilla
1/2 cup of milk


Recipe




Pastry Shell:

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 350 degrees F.

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 a 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.