---------- 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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