Baked Vanilla Cheesecake Recipe
Ingredients
| All purpose flour | 2/3 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Butter | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Egg | 1 | |
| Ice water | 5 Tablespoon | |
| Cream cheese | 1/2 Pound (Filling:) | |
| Scant 1/4 cup (50 ml) oil | ||
| Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| Eggs | 3 , separated (Filling:) | |
| Cornstarch | 1/4 Cup (16 tbs) (Filling:) | |
| Few drops of vanilla extract | ||
| Milk | 1/2 Cup (16 tbs) (Filling:) | |
Directions
To make 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 30 minutes.
Preheat oven to 350°F (175°C).
On a floured surface, roll out dough to fit a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
To make 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 cheese cake cool in oven with door open slightly.
Remove cooled cheesecake from tin and serve.
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 30 minutes.
Preheat oven to 350°F (175°C).
On a floured surface, roll out dough to fit a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
To make 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 cheese cake cool in oven with door open slightly.
Remove cooled cheesecake from tin and serve.
Chef
