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
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