Baked Vanilla Cheesecake
|All purpose flour||250 Gram (1 2/3 Cups)|
|Butter||125 Gram (1/2 Cup Plus 1 Tablespoon)|
|Sugar||30 Gram (2 Tablespoons)|
|Ice water||75 Milliliter (5 Tablespoon)|
|Cream cheese||1 1⁄2 Pound (675 Gram)|
|Oil||50 Milliliter (Scant 1/4 Cup)|
|Sugar||275 Gram (1 1/4 Cups)|
|Eggs||3 , separated|
|Cornstarch||50 Gram (1/4 Cup)|
|Vanilla extract||5 Drop (Adjust Quantity As Per Taste)|
|Milk||125 Milliliter (1/2 Cup)|
To make 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 30 minutes.
Preheat oven to 350°F (175°C).
On a floured surface, roll out dough to fit a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
To make 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 cheese cake cool in oven with door open slightly.
Remove cooled cheesecake from tin and serve.