Cheesecake Recipes

Baked Vanilla Cheesecake
Serving Size: 8

1 2/3 cups 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 pounds 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

Cooking 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 a large 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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