Recipe - Grandma Demaios Easter Cheesecake

CRUST
1 One half cup Allpurpose flour, sifted
One fourth cup Sugar
1 Stick butter, softened
1 lg Island egg

FILLING
2 pound Ricotta cheese
4 Egg whites, beaten stiffly
One half cup Sugar
1 teaspoon Vanilla extract
2 tablespoon Orange rind, grated
2 tablespoon Citron, finely chopped
Powdered sugar, garnish

CRUST Use a 9" springform pan. Using a pastry blender, cut the butter into
the flour and sugar. Add the egg and continue to blend with pastry blender.
Gather into a ball and LIGHTLY knead for three or four seconds. Form into a
ball; cover and place in refrigerator until chilled. (2 hours is good).
Roll the dough out larger than the pan so you can press dough onto the
bottom and sides of the pan. Crimp the top of the dough. With a fork prick
the bottom of the crust and then refrigerate for another hour. Line the
shell with wax paper (sides and bottom) and fill with uncooked rice (dry
beans can also be used). Bake for 19 minutes in a preheated 350 degree F
oven. Carefully remove the rice and the wax paper and continue to bake for
another ten minutes or until the crust is nice and toasty brown. Remove
from oven and allow to cool for at least 30 minutes.

FILLING In a large bowl beat the cheese and sugar until smooth and creamy.
Add the vanilla extract and fold in the egg whites. Gently fold in the
citron and orange rind. Pour into the chilled pie crust and bake in a
preheated 350 degree F oven for 1 One fourth hours. Cool. Refrigerate. Before
serving sprinkle with powdered sugar. Me ke aloha, Mary
Recipe by: Grandma DeMaio

Posted to TNT Prodigy's Recipe Exchange Newsletter, by
MarySpero@prodigy.com (MS MARY E SPERO) on Fri, 17 Jan 1997.