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LOCATION: Recipes >> Desserts Cheesecake >> Vanilla 01

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Baked Vanilla Cheesecake
Yield: 8 Servings

1 2/3 cup flour
pinch salt
1/2 cup butter, cut in small pieces
1 Tbsp butter; (add to above)
2 Tbsp sugar
1 egg
4 Tbsp ice water

1 1/2 lb cream cheese
1/4 cup oil
1 1/4 cup sugar
3 eggs; separated
1/4 cup cornstarch
5 drops vanilla extract
1/2 cup 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 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.

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.


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