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Baked Vanilla Cheesecake

Ingredients: 1 2/3 Cup(s) Flour, all purpose 1 Pinch(s) Cinnamon, ground 1/2 Cup(s) Butter; cut in small pieces 1 Tablespoon(s) Butter; (add to above) 2 Tablespoon(s) Sugar, brown 1 Lemon peel; finely grated 4 Tablespoon(s) Water, ice 1 1/2 Pound(s) Cheese, cream 1/4 Cup(s) Oil 3 Eggs; separated 1/4 Cup(s) Cornstarch 5 Drop(s) Vanilla Directions: PASTRY SHELL: 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 350øF. 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 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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