Ingredients
- 4 egg whites
- 2 eggs well (whole beaten)
- 1 egg
- 1 filling
- 1/2 lemon
- 240 gr ricotta cheese
- 190 gr pineapple (crushed drained)
- 150 gr sugar
- 230 ml cream cheese
- 85 gr butter
- 80 gr flour
- 38 gr sugar
- 32 gr flour
- 2 gr vanilla
- 1 gr salt
Combine all crust ingredients and roll out to a 25 cm circle. Fit in bottom of 25 cm greased springform pan. Bake at 150ºC . 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 5 cm up sides of pan.) Return to 150ºC . 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
