Pastry:
1 2/3 cups all purpose flour
1 pinch of salt
1/2 cup butter, cut in small pieces
1 tablespoon butter, add to above
2 tablespoons sugar
1 egg
4 tablespoons ice water
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 extract
1/2 cup 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 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 350F. 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 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.
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