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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Pastry:
1-2/3 cups all-purpose flour
1 pinch salt
1/2 cup butter, cut in small pieces
1 tbsp. butter
2 tbsp. sugar
1 egg
4 tbsp. ice water
Filling:
1-1/2 lb. cream cheese
1/4 cup oil
1-1/4 cups sugar
3 eggs, separated
1/4 cup cornstarch
5 drops vanilla
1/2 cup milk
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Directions:
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Pastry:
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 350°F. 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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