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  • Baked Vanilla Cheesecake

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    Baked Vanilla Cheesecake
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 2/3 c. Flour, all purpose
    • 1 pch Salt
    • 1/2 c. Butter, cut in small pcs
    • 1 Tbsp. Butter, (add in to above)
    • 2 Tbsp. Sugar
    • 1 x Egg
    • 4 Tbsp. Water, ice
    • 1 1/2 lb Cheese, cream
    • 1/4 c. Oil
    • 1 1/4 c. Sugar
    • 3 x Large eggs, separated
    • 1/4 c. Cornstarch
    • 5 dsh Vanilla
    • 1/2 c. Lowfat milk

    Directions

    1. ** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry blender or possibly 2 knives, cut in butter till proportionately distributed and mix resembles breadcrumbs. With a fork, lightly fold in sugar, egg and sufficient ice water to make a dough. Press into a ball and wrap in foil or possibly plastic wrap. Chill for 30 min. Preheat oven to 350 F. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom.
    2. Place dough in tin without stretching.
    3. ** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and lowfat milk in a large bowl till smooth. Beat egg whites till stiff; fold into cream cheese mix. Pour into pastry shell. Bake 50 to 60 min or possibly till a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cold in oven with door open slightly. Remove cooled cheesecake from tin and serve.

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