Baked Vanilla Cheesecake

Title: Baked Vanilla Cheesecake

Categories: Cheesecakes, Bakery

Yield: 8 Servings

--PASTRY--

1 2/3 c Flour, all purpose

1 pn Salt

1/2 c Butter; cut in small pieces

1 tb Butter; (add to above)

2 tb Sugar

1 Egg

4 tb Water, ice

--FILLING--

1 1/2 lb Cheese, cream

1/4 c Oil

1 1/4 c Sugar

3 Eggs; separated

1/4 c Cornstarch

5 dr Vanilla

1/2 c Milk

** 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

30 minutes. Preheat oven to

350øF. 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

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. --