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120 minutes
Prep: 60 minutes
Cook: 60 minutes
756 calories per serving view nutrition facts
8 servings
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| Pastry | |||
| 1 2/3 | cups | flour, all-purpose | |
| 1 | pinch | salt | |
| 1/2 | cup | butter | cut in small pieces |
| 1 | tablespoon | butter | (add to above) |
| 2 | tablespoons | sugar | |
| 1 | each | egg | |
| 4 | tablespoons | water | ice cold |
| Filling | |||
| 1 1/2 | pounds | cream cheese | |
| 1/4 | cup | vegetable oil | |
| 1 1/4 | cups | sugar | |
| 3 | large | eggs | separated |
| 1/4 | cup | cornstarch | |
| 5 | vanilla extract | ||
| 1/2 | cup | 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 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.
| % Daily Value* | |
| Total Fat 52.0g | 81% |
| Saturated Fat 29.0g | 144% |
| Trans Fat 0.0g | |
| Cholesterol 232mg | 77% |
| Sodium 385mg | 16% |
| Total Carbohydrate 61.0g | 20% |
| Dietary Fiber 1.0g | 3% |
| Sugars 36.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 34% | Vitamin C | 0% | |
| Calcium | 11% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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