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| RECIPE FOR BAKED VANILLA CHEESECAKE |
Title: Baked Vanilla Cheesecake
Category: Pies
Serves: 8
Ingredients:
| --------- | PASTRY --------- | | 1.67 | c | All-purpose flour | | 1.00 | ea | Pinch of salt | | 0.50 | c | Butter, cut in small pieces | | 1.00 | T | Butter; (add to above) | | 2.00 | T | Sugar | | 1.00 | ea | Egg | | 4.00 | T | Ice water | | --------- | FILLING --------- | | 1.50 | lb | Cream cheese | | 0.25 | c | Oil | | 1.25 | c | Sugar | | 3.00 | ea | Eggs; separated | | 0.25 | c | Cornstarch | | 5.00 | ea | Drops vanilla extract | | 0.50 | c | Milk | | --------- | PASTRY --------- | | --------- | FILLING --------- |
Instructions:
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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