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Baked Vanilla Cheesecake
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
Pastry
1 2/3 Tasseall-purpose flour
1 Prisesalt
1/2 TasseButter; cut in small pieces
1 EsslöffelButter; (add to above)
2 Esslöffelsugar
egg
4 EsslöffelWater, ice
Filling
1 1/2 x ca. 450 gCheese, cream
1/4 Tasseoil
1 1/4 Tassesugar
eggs separated
1/4 Tassecornstarch
5 Tropfenvanilla
1/2 Tassemilk
die Zubereitung:

** Pastry Shell: 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 350°F. 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.


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