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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup all-purpose flour |
1 pinch salt |
1/2 cup butter, cut in small pieces |
1 tablespoon butter, add to above |
2 tablespoons sugar |
1 egg |
4 tablespoons ice water |
1 1/2 lbs cream cheese |
1/4 cup oil |
1 1/4 cups sugar |
3 eggs, separated |
1/4 cup cornstarch |
5 drops vanilla extract |
1/2 cup milk |
Directions:
1. Sift flour and salt into a large bowl.
2. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs.
3. With a fork, lightly mix in sugar, egg and enough ice water to make a dough.
4. Press into a ball and wrap in foil or plastic wrap.
5. Refrigerate for 30 minutes.
6. Preheat oven to 350f.
7. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom.
8. Place dough in tin without stretching.
9. ** FILLING **
10. Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth.
11. Beat egg whites until stiff; fold into cream cheese mixture.
12. Pour into pastry shell.
13. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
14. Turn off oven.
15. Let cheesecake cool in oven with door open slightly.
16. Remove cooled cheesecake from tin and serve.
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