-PASTRY-
1 2/3 c Flour, all purpose 2 tb Sugar
1 pn Salt 1 Egg
1/2 c Butter; cut in small pieces 4 tb Water, ice
1 tb Butter; (add to above)
FILLING
1 1/2 lb Cheese, cream 1/4 c Cornstarch
1/4 c Oil 5 dr Vanilla
1 1/4 c Sugar 1/2 c Milk
3 Eggs; separated
** 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?F. 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 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.
Yields
8 servings