Mama leone's cheesecake

 
                          MAMA LEONE'S CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cheesecakes                      Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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