Title: Ricotta Cheese Cake
Categories: Cake Cheese
Yield: 1 Servings
| 3 | lb | Ricotta; drained |
| 2 | c | Sugar |
| 1/2 | c | Flour; sifted |
| | | Graham cracker crumbs |
| 8 | | Egg Yolks |
| 1 | | Grated Rind of Lemon |
| 1 | ts | Vanilla |
| 1/2 | c | Cream (optional); whipped |
| 8 | | Egg Whites |
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks,
beating after each addition. Beat in flour, lemon rind and vanilla. Beat
egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into
ricotta mixture and turn into a 12" spring form pan which has been
well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated
425 degree oven for the first 10 minutes; lower temperature to 350 degrees
and bake for 1 hour. Turn off heat and allow to cool in oven with door
closed. Freezes well. Dust with powdered sugar when served.