MAMA LEONE'S CHEESECAKE

      Title: MAMA LEONE'S CHEESECAKE
  Categories: Cheesecakes, Italian
       Yield: 8 Servings
  
            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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