Categories: Cakes, Desserts 
      Yield: 8 servings 
  
-----------------------------------PASTRY----------------------------------- 
  1 2/3 c  All-purpose flour 
      1 ea Pinch of salt 
    1/2 c  Butter, cut in small pieces 
      1 T  Butter; (add to above) 
      2 T  Sugar 
      1 ea Egg 
      4 T  Ice water 
 
----------------------------------FILLING---------------------------------- 
  1 1/2 lb Cream cheese 
    1/4 c  Oil 
  1 1/4 c  Sugar 
      3 ea Eggs; separated 
    1/4 c  Cornstarch 
      5 ea Drops vanilla extract 
    1/2 c  Milk 
  
  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.