Cheesecake, Italian Style

Title:
Cheesecake, Italian Style

Yield:
12 Servings

Categories:
Cheesecakes




Ingredients:




-----------------------------COOKIE-DOUGH
CRUST-----------------------------


     1 c  All-purpose flour


   1/4 c  Sugar


   1/2 c  Butter


     1    Egg yolk


     1 ts Vanilla





----------------------------------FILLING----------------------------------


     1 cn (20 ounces) crushed


          -pineapple; well drained


          -(option


     4    Egg whites; room temperature


   1/2 c  Sugar


    16 oz Ricotta cheese; drained,


          -necessary


     8 oz Cream cheese; softened


   1/4 c  All-purpose flour


     1 ts Vanilla


   1/2 ts Salt


     2    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 
on


 Apriday,, l 11, 1998