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Ricotta Cheese Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Cheesecakes
/
Desserts
Ingredients:
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
Directions:
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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