Ricotta Cheese Cake

• 3 pounds ricotta cheese drained
• 2 cups sugar
• 1/2 cup flour, all-purpose sifted
• 1 x graham cracker crumbs
• 8 each egg yolks
• 1 each lemon zest grated
• 1 teaspoon vanilla extract
• 1/2 cup cream whipped
• 8 each egg whites

1. Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
2. Beat in flour, lemon rind and vanilla.
3. Beat egg whites with 1/2 cup sugar.
4. Fold whipped cream and egg whites into ricotta mixture and turn into a 12 inch spring form pan which has been well-buttered and sprinkled with graham cracker crumbs.
5. Bake in a preheated 425 degrees F. oven for the first 10 minutes, lower temperature to 350F (180C).
6. and bake for 1 hour.
7. Turn off heat and allow to cool in oven with door closed.
8. Freezes well.
9. Dust with powdered sugar when served.

ricotta cheese, sugar, flour, graham cracker crumbs, egg yolks, lemon zest, vanilla, cream whipped, egg whites

Taken from recipeland.com/recipe/v/ricotta-cheese-cake-34471 (may not work)