Baked Vanilla Cheesecake Recipe
Even a bar of chocolate cannot lift my spirits as well as this baked vanilla cheesecake. The goodness of cheese makes baked vanilla cheesecake a great treat. Baked vanilla cheesecake as a dessert never fails to impress. Once you try out this baked vanilla cheesecake recipe, don't forget to inform me about what you think about it .
Ingredients
1-2/3 cups (250 g) all-purpose flour
Pinch of salt
1/2 cup plus 1 tablespoon (125 g) butter, cut in small pieces
2 tablespoons (30 g) sugar
1 egg
3 to 5 tablespoons (50 to 75 ml) ice water
Filling:
1-1/2 lbs. (675 g) cream cheese
Scant 1/4 cup (50 ml) oil
1-1/4 cups (275 g) sugar
3 eggs, separated
1/4 cup (50 g) cornstarch
Few drops of vanilla extract
1/2 cup (125 ml) milk
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.
