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  1. -- Recipe via Meal-Master (tm) v7.01

  2. Title: Baked Vanilla Cheesecake

  3. Categories: Cakes, Desserts

  4. Servings: 8

  5. --PASTRY--

  6. 1 2/3 c All-purpose flour

  7. 1 Pinch of salt

  8. 1/2 c Butter, cut in small pieces

  9. 1 T Butter; (add to above)

  10. 2 T Sugar

  11. 1 Egg

  12. 4 T Ice water

  13. --FILLING--

  14. 1 1/2 lb Cream cheese

  15. 1/4 c Oil

  16. 1 1/4 c Sugar

  17. 3 Eggs; separated

  18. 1/4 c Cornstarch

  19. 5 Drops vanilla extract

  20. 1/2 c Milk

  21. Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,

  22. cut in butter until evenly distributed and mixture resembles bread crumbs.

  23. With a fork, lightly mix in sugar, egg and enough ice water to make a

  24. dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes.

  25. 350'. On a floured surface, roll out dough to fit a

  26. 10 inch

  27. flan tin with a removable bottom. Place dough in tin without stretching.

  28. ** FILLING **

  29. Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in

  30. alarge bowl until smooth. Beat egg whites until stiff; fold into cream

  31. 50 to 60 minutes or until a

  32. wooden pick inserted in center comes out clean. Turn off oven. Let

  33. cheesecake cool in oven with door open slightly. Remove cooled cheesecake

  34. from tin and serve. --

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