---------- Recipe via Meal-Master (tm) v8.05
       Title: Baked Vanilla Cheesecake
  Categories: Cheesecakes, Bakery
       Yield: 8 Servings
   1 2/3 c  Flour, all purpose
       1 pn Salt
     1/2 c  Butter; cut in small pieces
       1 tb Butter; (add to above)
       2 tb Sugar
       1    Egg
       4 tb Water, ice
   1 1/2 lb Cheese, cream
     1/4 c  Oil
   1 1/4 c  Sugar
       3    Eggs; separated
     1/4 c  Cornstarch
       5 dr Vanilla
     1/2 c  Milk
   ** 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 350øF. 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.