Categories: Cakes, Cheese/eggs 
      Yield: 1 servings 
  
      3 lb Ricotta; drained                    1    Grated Rind of Lemon 
      2 c  Sugar                               1 ts Vanilla 
    1/2 c  Flour; sifted                     1/2 c  Cream (optional); whipped 
           Graham cracker crumbs               8    Egg Whites 
      8    Egg Yolks                       
  
  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.