CRUST:

1 3/4 c. flour
Pinch of salt
2 tbsp. sugar
1 stick hard butter
1 egg yolk
2 tbsp. lukewarm water

FILLING:

1 lb. 10 oz. ricotta cheese
1/2 c. oil
1 1/4 c. sugar
3 egg yolks
3 egg whites
1/4 c. plus 1 tbsp. cornstarch
1 tsp. vanilla
1/2 c. milk

Sift flour onto a baking sheet; sprinkle salt and sugar over flour. Slice butter in chips over flour. Make an indentation in the flour with your fist and add egg yolk and water to it. Knead to form a dough. Wrap in aluminum foil and refrigerate 1 hour.

In large mixing bowl, mix all ingredients except egg whites until smooth and creamy.

In a small deep bowl, beat egg whites until stiff. Gently fold egg whites into filling mixture. Preheat oven to 350 degrees.

On a floured surface, roll out dough large enough to cover bottom and sides of a 10-inch springform pan. Spread filling mixture in crust. Bake for 1 hour or until toothpick inserted comes out clean. Do not open oven door until the last 10 minutes or cake will fall.

When cake is done, turn off oven and allow cake to cool in warm oven 1/2 hour before removing sides of pan.