---------- Recipe via Meal-Master (tm) v7.01
 
     Title: Baked Vanilla Cheesecake
Categories: Cakes, Desserts
  Servings:  8
 
-----------------------------------PASTRY-----------------------------------
  1 2/3 c  All-purpose flour
      1    Pinch of salt
    1/2 c  Butter, cut in small pieces
      1 T  Butter; (add to above)
      2 T  Sugar
      1    Egg
      4 T  Ice water

----------------------------------FILLING----------------------------------
  1 1/2 lb Cream cheese
    1/4 c  Oil
  1 1/4 c  Sugar
      3    Eggs; separated
    1/4 c  Cornstarch
      5    Drops vanilla extract
    1/2 c  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 bread crumbs.
  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 350 . On a floured surface, roll out dough to fit a 10 inch
  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.  
 
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