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Baked Vanilla Cheesecake

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  All purpose flour 250 Gram (1 2/3 Cups)
  Salt 1 Pinch
  Butter 125 Gram (1/2 Cup Plus 1 Tablespoon)
  Sugar 30 Gram (2 Tablespoons)
  Egg 1
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6307 Calories from Fat 3617

% Daily Value*

Total Fat 411 g631.9%

Saturated Fat 210.9 g1054.6%

Trans Fat 0 g

Cholesterol 1875.5 mg625.2%

Sodium 2795.1 mg116.5%

Total Carbohydrates 577 g192.4%

Dietary Fiber 7.2 g28.8%

Sugars 335.4 g

Protein 97 g193.1%

Vitamin A 256.6% Vitamin C

Calcium 98.8% Iron 101%

*Based on a 2000 Calorie diet

Baked Vanilla Cheesecake Recipe