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Ingredientes
- 1 2/3 c. Flour, all purpose
- 1 pch Salt
- 1/2 c. Butter, cut in small pcs
- 1 Tbsp. Butter, (add in to above)
- 2 Tbsp. Sugar
- 1 x Egg
- 4 Tbsp. Water, ice
- 1 1/2 lb Cheese, cream
- 1/4 c. Oil
- 1 1/4 c. Sugar
- 3 x Large eggs, separated
- 1/4 c. Cornstarch
- 5 dsh Vanilla
- 1/2 c. Lowfat milk
Direcciones
- ** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry blender or possibly 2 knives, cut in butter till proportionately distributed and mix resembles breadcrumbs. With a fork, lightly fold in sugar, egg and sufficient ice water to make a dough. Press into a ball and wrap in foil or possibly plastic wrap. Chill for 30 min. Preheat oven to 350 F. 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 lowfat milk in a large bowl till smooth. Beat egg whites till stiff; fold into cream cheese mix. Pour into pastry shell. Bake 50 to 60 min or possibly till a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cold in oven with door open slightly. Remove cooled cheesecake from tin and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 8 servings | |
| Calories 803 | |
| Calories from Fat 447 | 56% |
| Total Fat 50.73g | 63% |
| Saturated Fat 27.52g | 110% |
| Trans Fat 0.18g | |
| Cholesterol 226mg | 75% |
| Sodium 681mg | 28% |
| Potassium 172mg | 5% |
| Total Carbs 60.05g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 35.95g | 24% |
| Protein 27.54g | 44% |
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