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Baked Vanilla Cheesecake

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<p><a href="https://www.flickr.com/photos/drbeachvacation/2391924930">https://www.flickr.com/photos/drbeachvacation/2391924930</a></p>
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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