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Baked Vanilla Cheesecake

Ingredients:
PASTRY
1 2/3 c All-purpose flour
2 tb Sugar
1 ea Pinch of salt
1 ea Egg
1/2 c Butter, cut in small pieces
4 tb Ice water
1 tb Butter; (add to above)

FILLING
1 1/2 lb Cream cheese
1/4 c Cornstarch
1/4 c Oil
5 ea Drops vanilla extract
1 1/4 c sugar
1/2 c Milk
3 ea Eggs; separated

Preparation:
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 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 open slightly. Remove cooled cheesecake from tin and serve.

Serves: 8

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This recipe was added on 3-Jun-2001 and has been viewed 7684 times.




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