PASTRY:

1-2/3 cups all-purpose flour
1 pinch salt
1/2 cup butter, cut in small pieces
1 tablespoon butter (add to above)
2 tablespoons sugar
1 egg
4 tablespoons ice water

Preheat oven to 350°F.

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.

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:

1-1/2 pounds cream cheese
1/4 cup oil
1-1/4 cups sugar
3 eggs, separated
1/4 cup cornstarch
5 drops vanilla
1/2 cup milk

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 at 350°F for 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.

Serving Size: 8