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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Cajun & Creole
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheesecake, Italian Style

Recipe Tags: Cheesecake Recipes

Date Added: January 04, 2014

Ingredients:

1 Cup All-Purpose Flour 1 Cup All-purpose flour plus more
1/4 Cup Sugar 1/4 Cup Sugar
1/2 Cup Butter 1/2 Cup Butter small lump
1 Unit Egg 1 Unit Egg yolk (optional)
1 Teaspoon Vanilla 1 Teaspoon Vanilla or Almond extract to
1 Can Crushed Pineapple 1 Can (20 ounces) crushed pineapple well drained (option
4 Unit Eggs 4 Unit Egg whites room temperature
1/2 Cup Sugar 1/2 Cup Sugar
16 Ounces Ricotta Cheese 16 Ounces Ricotta cheese drained, necessary
8 Ounces Cream Cheese 8 Ounces Cream cheese softened
1/4 Cup All-Purpose Flour 1/4 Cup All-purpose flour plus more
1 Teaspoon Vanilla 1 Teaspoon Vanilla or Almond extract to
1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste
2 Unit Eggs 2 Unit Eggs room temperature
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Directions:

1. 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.

2. Beat together cheeses, flour, vanilla and salt until smooth.

3. Add eggs, one at a time, beating well after each.

4. Fold in egg whites carefully but thoroughly.

5. Pour into crust and bake in preheated 300 oven 70 minutes or until cake tester comes out clean.

6. Cool on cake rack, then refrigerate. Run spatula around edge of cake to loosen, then remove from pan.

7. COOKIE DOUGH CRUST Combine flour and sugar. Cut in butter til fine.

8. Beat yolk with vanilla, then work into flour with fork til well blended.

9. Shape in ball, put on sm. piece of wax paper and flatten to pancake shape.

10. Chill 10 minutes Put in bottom of 9" cheesecake pan and press with fingers to cover bottom and 1" up sides.

11. Bake in preheated 400 oven 12-14 minutes or until lightly browned.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Cheese, Natural Sweeteners allergies.
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