Baked Vanilla Cheesecake
Yield
8 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 1 ⅔ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
butter
cut in small pieces |
|
| 1 | tablespoon |
butter
(add to above) |
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
eggs
|
|
| 4 | tablespoons |
water
ice cold |
|
| Filling | |||
| 1 ½ | pounds |
cream cheese
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 ¼ | cups |
sugar
|
|
| 3 | large |
eggs
separated |
|
| ¼ | cup |
cornstarch
|
|
| 5 |
vanilla extract
|
*
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 394 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
butter
cut in small pieces |
|
| 15 | ml |
butter
(add to above) |
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 6E+1 | ml |
water
ice cold |
|
| Filling | |||
| 680.4 | g |
cream cheese
|
|
| 59 | ml |
vegetable oil
|
|
| 296 | ml |
sugar
|
|
| 3 | large |
eggs
separated |
|
| 59 | ml |
cornstarch
|
|
| 5 |
vanilla extract
|
*
|
|
| 118 | ml |
milk
|
|
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 alarge 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.
