Connola's Ricotta Cheesecake

Serving Size : 8

2 pounds ricotta
1 1/3 cups sugar
1/3 cup flour
5 large egg yolks
5 large egg whites
1/3 cup heavy cream
1 lemon rind, grated
1 teaspoon vanilla
1/2 teaspoon lemon extract
Graham cracker crumbs
Butter

Beat ricotta, 1 cup sugar and egg yolks until smooth. Mix in flour, lemon
rind, lemon & vanilla extracts. In separate bowl, beat egg whites and 1/3
cup sugar until peaks form. Fold in whipped cream and beaten egg whites
into ricotta mixture. Butter an 8 1/2" spring pan and sprinkle w/graham
cracker crumbs. Pour misture into pan. Do NOT FILL TO TOP. Leave room for
cake expansion while cooking. Preheat oven 425 F and bake 10 min. Reduce
heat to 325 F and bake 1 hour. Turn off oven and let cake cool in oven with
door closed. Sprinkle w/conf sugar just before serving.

NOTES: Make sure to butter and crumb pan well to prevent sticking and
don't overfill the pan w/batter as it will spill over. Recipe for 12: When
doing conversion, make sure you use only 7 eggs, 1/2 cup flour, 1 1/2 cup
sugar and 3 lbs ricotta. Remember to load the mixture higher in the center
of the pan so that it doesn't sink so much.

Jenn B aka Mom2Sam and Tiny

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