---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Baked Vanilla Cheesecake
  Categories: Cheesecakes
       Yield: 8 servings
  
 -----------------------------------PASTRY-----------------------------------
   1 2/3 c  All-purpose flour                   2 tb Sugar
       1 ea Pinch of salt                       1 ea Egg
     1/2 c  Butter, cut in small pieces         4 tb Ice water
       1 tb Butter; (add to above)        
 
 ----------------------------------FILLING----------------------------------
   1 1/2 lb Cream cheese                      1/4 c  Cornstarch
     1/4 c  Oil                                 5 ea Drops vanilla extract
   1 1/4 c  Sugar                             1/2 c  Milk
       3 ea Eggs; separated                
  
   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. 
  
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