Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Ricotta - drained

  2. 2 cups 396g / 13oz Sugar

  3. 1/2 cup 31g / 1.1oz Flour - sifted Graham cracker crumbs

  4. 8 Egg yolks

  5. 1 Grated rind of lemon

  6. 1 teaspoon 5ml Vanilla

  7. 1/2 cup 118ml Cream - , whipped

  8. 8 Egg whites

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 350F 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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