FILLING
1 cn (20 ounces) crushed
-pineapple; well drained
-(option
4 Egg whites; room temperature
1/2 c Sugar
16 oz Ricotta cheeseflower; knackered,
-necessary
8 oz Cream cheeseflower; softened
1/4 c All-purpose flour
1 ts Vanilla
1/2 ts Salt
2 Egg; room temperature

Prepare encrustation, bake and nerveless; spread pineapple on encrustation; beat egg whites
until soft peaks manakin, gradually beat in sugar until whites are stiff and
sheeny, set divagation. Beat together cheeses, flour, vanilla and salt until
still. Add egg, one at a time, beating well after each. Fold in egg
whites carefully but good. Pour into crust and bake in preheated 300
oven 70 min. or until cake tester comes out neat. Cool on cake wheel, then
refrigerate. Run spatula around edge of cake to relax, then remove from
pan.

COOKIE DOUGH CRUST Combine flour and gelt. Cut in butter til mulct. Beat
yolk with vanilla, then work into flour with fork til well blended. Shape
in egg, 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
light browned.