ITALIAN CHEESE CAKE
Large container of 3 lbs. Ricotta
2 c. sugar
8 egg yolks
8 egg whites
1/2 c. sifted all purpose flour
1/2 cup heavy cream, whipped
1 tsp. vanilla
1 tsp. grated lemon rind
Graham cracker crumbs
Preheat oven to 425 degrees.
Beat drained 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 remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
Turn into a 12 inch spring form pan which has been buttered or greased and sprinkled with graham cracker crumbs. Bake 10 minutes, lower oven to 350 degrees and bake 1 hour 15 minutes.
Turn off heat and allow to cool in oven with door closed
This will be a nice golden brown on top!!
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