Ingredients
Pastry
| 1-2/3 cup | all-purpose flour | | 1 dash | salt | | 1/2 cup | butter, cut in sm. pieces | | 1 tbsp. | butter | | 2 tbsp. | sugar | | 1 | egg | | 4 tbsp. | ice water |
Filling
| 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 | | 1/2 cup | milk |
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Instructions
Pastry:
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 350°F. 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
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