Title: Baked vanilla cheesecake
 Categories: Cakes, Desserts
      Yield: 8 Servings
 
MMMMM---------------------------PASTRY--------------------------------
  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

MMMMM--------------------------FILLING-------------------------------
  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.