How To make Mama Leone's Cheesecake
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
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Ingredients
Biscuits - 50 gms
Melted butter - 15gms
Cheesecake layer
Mango- 140 gms
White chocolate - 125 gms
Cream cheese - 150 gms
Cream - 45 gms
Sugar - 1 to 3 tbsp (depending on the sweetness of mango. I added 3 tbsp)
Lemon juice - 1/2 tsp
Topping
Mango - 2 slices
Sugar - 1 tbsp
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Copyright (c): This video was developed and first published by Joyful Bakes YouTube channel.
DISCLAIMER
All recipes posted in this channel have been cooked by me, tested and tasted by me and my family. They have worked well for me. Cooking is an art, you may not achieve the same results that I have due to various reasons such as quality of products you use, skill, ingredients used, equipment's used, measurements followed. Use the information here as a reference and make your own judgement. Happy cooking/baking :)
- Beulah Arun
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