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