Cheesecake, Italian Style
| Yield: | 12 Servings |
| Categories: | Cheesecakes |
| 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 |
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