Ingredients Jump to Instructions ↓

  1. 1 3/4c All-purpose flour

  2. 1 ea Pinch of salt

  3. 1/2c Butter, cut in small pieces

  4. 1 T Butter; (add to above)

  5. 2 T Sugar

  6. 1 ea Egg

  7. 4 T Ice water -- FILLING --

  8. 1 1/2lb Cream cheese

  9. 1/4c Oil

  10. 1 1/4c Sugar

  11. 3 ea Eggs; separated

  12. 1/4c Cornstarch

  13. 5 ea Drops vanilla extract

  14. 1/2c Milk -- PASTRY -- -- FILLING --

Instructions Jump to Ingredients ↑

  1. + Directions : 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 350f. 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 alarge 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.


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