Baked Vanilla Cheesecake

READY IN: 1hr 30mins
Top Review by little baker

I made this for 4th of July and the family seemed to like it, but I was a little bit ify about it. The pastry shell didnt come out how I thought it would. It was very watery so I added more flour and sugar. Even with doing that it wasn't able to be pressed into a ball. I don't know if I just did somthing wrong or if that is how it is suppoed to be. 30 minutes refrigeration time for it was too short so I refrigerated it overnight. But once I took it out it got melty right away. I didn't make a cheesecake, I made mini cheesecakes using a cupcake tin. It came out ok. It didn't taste how I thought it would either. But the recipe was still good and I think I might try it again and see if it comes out any different.

Ingredients Nutrition


  1. Sift flour and salt into a large bowl.
  2. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs.
  3. With a fork, lightly mix in sugar, egg and enough ice water to make a dough.
  4. Press into a ball and wrap in foil or plastic wrap.
  5. Refrigerate for 30 minutes.
  6. Preheat oven to 350f.
  7. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom.
  8. Place dough in tin without stretching.
  9. ** FILLING **
  10. Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth.
  11. Beat egg whites until stiff; fold into cream cheese mixture.
  12. Pour into pastry shell.
  13. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
  14. Turn off oven.
  15. Let cheesecake cool in oven with door open slightly.
  16. Remove cooled cheesecake from tin and serve.

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