CRUST
10 tb Flour
1 Egg
3 tb Sugar
6 tb Butter
FILLING
1 lb Ricotta cheese
1/2 lb Cream cheese
1/4 c Flour
1/2 ts Salt
1/2 ts Vanilla
Grated rind of 1/2 lemon
2 Whole eggs; well beaten
4 Egg whites
3/4 c Sugar
3/4 c Crushed pineapple; drained
Combine all crust ingredients and roll out to a 10-inch circle. Fit in
bottom of 10-inch greased springform pan. Bake at 300 degrees F. for
15 minutes and cool crust. Spread drained pineapple on crust. Pour in
filling. For filling beat cheese, flour, salt, vanilla, lemon rind
and eggs well. Beat whites stiff and beat in sugar. Fold into filling
mixture and pour in pan. Bake in a water bath (wrap cheesecake pan
in foil and place in pan of simmering water which comes up 2 inches
up sides of pan.) Return to 300 degree F. oven and bake 45 minutes or
until set. Cool in pan and then chill overnight.
From the MM database of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com
Yields
8 Servings
