Baked vanilla cheesecake is a classic dessert that is simple to make and can be enjoyed by everyone. This dish is made with a cream cheese filling and is often topped with fresh fruit or a sweet sauce.
FILLING1 1/2 lb Cheese, cream1/4 cCornstarch1/4 cOil5 dr Vanilla1 1/4 cSugar1/2 cMilk3Eggs; separated PASTRY SHELL: Sift flour and salt into a large bowl.
Using a pastryblender or 2 knives, cut in butter until evenly distributed and mixtureresembles breadcrumbs.
With a fork, lightly mix in sugar, egg and enoughice water to make a dough.
Press into a ball and wrap in foil or plasticwrap.
Refrigerate for 30 minutes.
Preheat oven to 350øF.
On a flouredsurface, 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, vanillaand milk in a large bowl until smooth.
Beat egg whites until stiff; foldinto cream cheese mixture.
Pour into pastry shell.
Bake 50 to 60 minutes oruntil a wooden pick inserted in center comes out clean.
Turn off oven.
Letcheesecake cool in oven with door open slightly.
Remove cooled cheesecakefrom tin and serve.
Ingredients
Directions
FILLING1 1/2 lb Cheese, cream1/4 cCornstarch1/4 cOil5 dr Vanilla1 1/4 cSugar1/2 cMilk3Eggs; separated PASTRY SHELL: Sift flour and salt into a large bowl.
Using a pastryblender or 2 knives, cut in butter until evenly distributed and mixtureresembles breadcrumbs.
With a fork, lightly mix in sugar, egg and enoughice water to make a dough.
Press into a ball and wrap in foil or plasticwrap.
Refrigerate for 30 minutes.
Preheat oven to 350øF.
On a flouredsurface, 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, vanillaand milk in a large bowl until smooth.
Beat egg whites until stiff; foldinto cream cheese mixture.
Pour into pastry shell.
Bake 50 to 60 minutes oruntil a wooden pick inserted in center comes out clean.
Turn off oven.
Letcheesecake cool in oven with door open slightly.
Remove cooled cheesecakefrom tin and serve.
