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Ingredients Jump to Instructions ↓

  1. 3 lb Ricotta; drained

  2. 2 c Sugar

  3. 1/2 c Flour; sifted

  4. Graham cracker crumbs 8 Egg Yolks

  5. 1 Grated Rind of Lemon

  6. 1 ts Vanilla

  7. 1/2 c Cream ; whipped

  8. 8 Egg Whites

  9. 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with

  10. 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a

  11. 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated

  12. 425 degree oven for the first

  13. 10 minutes; lower temperature to

  14. 350 degrees

  15. 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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