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Ricotta Cheese Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Cheesecakes / Desserts

    Miriam Korn FWJF32A
3  pounds  Ricotta, drained
2  cups  Sugar
1/2  cup  Flour, sifted
    Graham cracker crumbs
8    Egg Yolks
1    Grated Rind of Lemon
1  teaspoon  Vanilla
1/2  cup  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.

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