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Ingredientes
- 1 c. All-purpose flour
- 1/4 c. Sugar
- 1/2 c. Butter
- 1 x Egg yolk
- 1 tsp Vanilla
- 1 can (20 ounces) crushed pineapple, well liquid removed (option
- 4 x Egg whites, room temperature
- 1/2 c. Sugar
- 16 ounce Ricotta cheese, liquid removed, necessary
- 8 ounce Cream cheese, softened
- 1/4 c. All-purpose flour
- 1 tsp Vanilla
- 1/2 tsp Salt
- 2 x Large eggs, room temperature
Direcciones
- Prepare crust, bake and cold; spread pineapple on crust; beat egg whites till soft peaks form, gradually beat in sugar till whites are stiff and shiny, set aside. Beat together cheeses, flour, vanilla and salt till smooth. Add in Large eggs, one at a time, beating well after each. Mix in egg whites carefully but thoroughly. Pour into crust and bake in preheated 300 oven 70 minutes. or possibly till cake tester comes out clean. Cold on cake rack, then chill. 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. Refrigerate10 minutes. 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 minutes. or possibly till lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 169 | 49% |
| Total Fat 19.09g | 24% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 264mg | 11% |
| Potassium 153mg | 4% |
| Total Carbs 35.6g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 22.34g | 15% |
| Protein 8.04g | 13% |
