INGREDIENTS

INSTRUCTIONS

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. Beat together cheeses, flour, vanilla  and
salt until smooth. Add eggs, one at a time, beating well after  each.
Fold in egg whites carefully but thoroughly. Pour into crust  and bake
in preheated 300 oven 70 min. or until cake tester comes out  clean.
Cool on cake rack, then refrigerate. 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. 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 lightly browned.
Posted on PRODIGY JANUARY 1994; formatted by Elaine Radis, PRODIGY
BGMB90B; GEnie, E.RADIS  Recipe by: =20  Posted to Bakery-Shoppe Digest
by Becky Kivak <bkivak@bellsouth.net>  on Apriday,, l 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 163
Total Fat: 18.5g
Cholesterol: 98.9mg
Sodium: 237.8mg
Potassium: 179.6mg
Carbohydrates: 32.8g
Fiber: <1g
Sugar: 20.3g
Protein: 9.5g