Vanilla Cheesecake

[April B.]

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Vanilla Cheesecake
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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.