Title: Cheesecake, italian style
 Categories: Cheesecakes
      Yield: 12 Servings
 
MMMMM---------------------COOKIE-DOUGH CRUST--------------------------
      1 c  All-purpose flour
    1/4 c  Sugar
    1/2 c  Butter
      1    Egg yolk
      1 ts Vanilla

MMMMM--------------------------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