Name: Baked Vanilla Cheesecake
Ingredients: 1 2/3 c All-purpose flour; 1 Pinch of salt; 1/2 c Butter, cut in small pieces; 1 tb Butter; (add to above); 2 tb Sugar; 1 Egg; 4 tb Ice water; 1 1/2 lb Cream cheese; 1/4 c Oil; 1 1/4 c Sugar; 3 Eggs; separated; 1/4 c Cornstarch; 5 Drops vanilla extract; 1/2 c Milk

It is for us, in whom the Christian Church is at this moment partially embodied, to declare that Christianity, that the Christian faith can do that for the world which the world needs. You say, “What can I do?” You can furnish one Christian life. You can furnish a life so faithful to every duty, so ready for every service, so determined not to commit every sin, that the great Christian Church shall be the stronger for your living in it, and the problem of the world be answered, and a certain great peace come into this poor, perplexed phase of our humanity as it sees that new revelation of what Christianity is.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Desserts	8	Servings

INGREDIENTS

1 2/3	c	All-purpose flour
1		Pinch of salt
1/2	c	Butter, cut in small pieces
1	tb	Butter; (add to above)
2	tb	Sugar
1		Egg
4	tb	Ice water
1 1/2	lb	Cream cheese
1/4	c	Oil
1 1/4	c	Sugar
3		Eggs; separated
1/4	c	Cornstarch
5		Drops vanilla extract
1/2	c	Milk

INSTRUCTIONS

PASTRY
FILLING
Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,
cut in butter until evenly distributed and mixture resembles bread crumbs.
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 350'. On a floured surface, roll out dough to fit a 10 inch
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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