1 (3 lbs.) container ricotta cheese
2 c. sugar
8 egg yolks
1/2 c. all-purpose flour
1 tsp. vanilla
8 egg whites
1/2 c. heavy cream, whipped
Graham cracker crumbs

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 and vanilla. Beat egg whites with remaining sugar until stiff, combine with whipped cream. Fold into ricotta mixture.

Turn into a 12-inch springform pan which has been well buttered and sprinkled with graham cracker crumbs. Bake 10 minutes, lower temperature to 350 degrees and bake 1 hour. Turn off heat and allow to cool in oven with door closed.

Try a ready-made pie crust of graham crackers, if desired. Also try putting sugar covered strawberries on as a garnish.