Total Time
1hr 30mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

*little baker* July 04, 2006

I used a pre-made pie shell, though I'm sure it would've been even more awesome had a made it from scratch. This is so much better than regular cheesecake that you don't bake. It really taste like a "special dessert".

catbeckster March 06, 2004