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| 3 Lb. | Ricotta - drained |
| 2 Cups | Sugar |
| 1/2 Cup | Flour - sifted |
| - | Graham Cracker Crumbs |
| 8 | Egg Yolks |
| 1 | Grated Rind of Lemon |
| 1 Tsp. | Vanilla |
| 1/2 Cup | Cream - (optional) - whipped |
| 8 | Egg Whites |
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| 1. |
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. |
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| 2. |
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. |
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| 3. |
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. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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