Large container of 3 lbs. Ricotta
2 c. sugar
8 egg yolks
1/2 c. sifted all purpose flour
1/2 c. heavy cream, whipped
Graham cracker crumbs
1 tsp. vanilla
8 egg whites
1 tsp. grated lemon rind

Preheat oven to 425 degrees. Beat drained 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 remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture. Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs. Bake 10 minutes, lower oven to 350 degrees and bake 1 hour 15 minutes. Turn off heat and allow to cool in oven with door closed. It should get golden brown on top.