Cheesecake, italian style

Yield: 12 Servings

Measure Ingredient
1 cup All-purpose flour
¼ cup Sugar
½ cup Butter
1 \N Egg yolk
1 teaspoon Vanilla
1 can (20 ounces) crushed pineapple; well drained (option
4 \N Egg whites; room temperature
½ cup Sugar
16 ounces Ricotta cheese; drained, necessary
8 ounces Cream cheese; softened
¼ cup All-purpose flour
1 teaspoon Vanilla
½ teaspoon Salt
2 \N Eggs; room temperature



Prepare crust, bake and cool; spread pineapple on crust; beat egg whites until soft peaks form, gradually beat in sugar until whites are stiff and shiny, set aside. Beat together cheeses, flour, vanilla and salt until smooth. Add eggs, one at a time, beating well after each. Fold in egg whites carefully but thoroughly. Pour into crust and bake in preheated 300 oven 70 min. or until cake tester comes out clean. Cool on cake rack, then refrigerate. Run spatula around edge of cake to loosen, then remove from pan.

COOKIE DOUGH CRUST Combine flour and sugar. Cut in butter til fine. Beat yolk with vanilla, then work into flour with fork til well blended. Shape in ball, put on sm. piece of wax paper and flatten to pancake shape. Chill 10 min. Put in bottom of 9" cheesecake pan and press with fingers to cover bottom and 1" up sides. Bake in preheated 400 oven 12-14 min. or until lightly browned.

Posted on PRODIGY JANUARY 1994; formatted by Elaine Radis, PRODIGY BGMB90B; GEnie, E.RADIS

Recipe by: =20

Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@...> on Apriday,, l 11, 1998

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