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| 1 2/3 Tasse | all-purpose flour |
| 1 | Pinch of salt |
| 1/2 Tasse | Butter, cut in small pieces |
| 1 Teelöffel | Butter; (add to above) |
| 2 Teelöffel | sugar |
| 1 | egg |
| 4 Teelöffel | Ice water Filling |
| 1 1/2 x ca. 450 g | cream cheese |
| 1/4 Tasse | oil |
| 1 1/4 Tasse | sugar |
| 3 | eggs separated |
| 1/4 Tasse | cornstarch |
| 5 | Drops vanilla extract |
| 1/2 Tasse | milk |
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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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