Baked Vanilla Cheesecake

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.

all-purpose flour, salt, butter, sugar, egg, ice water, cream cheese, oil, eggs, cornstarch, vanilla extract, milk