-PASTRY-
1 2/3 c All-purpose flour
1 Pinch of salt
1/2 c Butter, cut in small pieces
1 tb Butter; (add to above)
2 tb Sugar
1 Egg
4 tb Ice water
FILLING
1 1/2 lb Cream cheese
1/4 c Oil
1 1/4 c Sugar
3 Eggs; separated
1/4 c Cornstarch
5 Drops vanilla extract
1/2 c Milk
Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,
cut in butter until evenly distributed and mixture resembles bread crumbs.
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 350′. On a floured surface, roll out dough to fit a 10 inch
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
Yields
8 Servings