Ingredients:
2/3 cup all-purpose flour
1 pinch salt
1/2 cup butter, cut in small pieces
1 tablespoon butter, add to above
2 tablespoons sugar
1 eggs
4 tablespoons ice water
1 1/2 lbs cream cheese
1/4 cup oil
1 1/4 cups sugar
3 eggs, separated
1/4 cup cornstarch
5 drops vanilla extract
1/2 cup 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.
Servings: 8
Time preparation: 0 min.
Time total: 90 min.