For The Pastry: 1 2/3 cups of all purpose flour 1 pinch of salt 1/2 cup of butter, cut in small pieces 1 tablespoon of butter, (add to above) 2 tablespoons of sugar 1 egg 4 tablespoons of ice water
For The Filling: 1 1/2 lbs. of cream cheese 1/4 cup of oil 1 1/4 cups of sugar 3 eggs, separated 1/4 cup of cornstarch 5 drops of vanilla 1/2 cup of milk
Pastry Shell: 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 degrees F. On a floured surface, roll out dough to fit a 10-inch 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 openslightly. Remove cooled cheesecake from tin and serve.
Last Edit: Feb 17, 2003 8:39:04 GMT -6 by April B.