Baked Vanilla Cheesecake Recipe - Cooking Index
Baked Vanilla Cheesecake Recipe - Cooking Index
| Pastry | ||
| 1 2/3 cups | 104g / 3.7oz | All-purpose flour |
| 1 pinch | Salt | |
| 1/2 cup | 99g / 3.5oz | Butter - cut in small pieces |
| 1 tablespoon | 15ml | Butter; - (add to above) |
| 2 tablespoons | 30ml | Sugar |
| 1 | Egg | |
| 4 tablespoons | 60ml | Ice water |
| Filling | ||
| 1 1/2 lbs | 681g / 24oz | Cream cheese |
| 1/4 cup | 59ml | Oil |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 3 | Eggs; separated | |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 5 teaspoons | 25ml | Vanilla extract |
| 1/2 cup | 118ml | 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.
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.
Source:
American Statesman 2/26/97
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