Baked Vanilla Cheesecake Recipe

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Baked Vanilla Cheesecake Ingredients

PASTRY

1 2/3 cup all-purpose flour
1 each pinch of salt
1/2 cup butter, cut in small pieces
1 tbsp butter, (add to above)
2 tbsp sugar
1 each egg
4 tbsp ice water

FILLING

1 1/2 lb cream cheese
1/4 cup oil
1 1/4 cup sugar
3 each eggs, separated
1/4 cup cornstarch
5 each drops vanilla extract
1/2 cup milk

A Recipe for
Baked Vanilla Cheesecake

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Baked Vanilla Cheesecake Recipe
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This is a recipe for Baked Vanilla Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Baked Vanilla Cheesecake

Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.
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Baked Vanilla Cheesecake Directions

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 alarge 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.

Serves: 8

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Baked Vanilla Cheesecake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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