1 (3 lb.) container Ricotta cheese
2 c. sugar
8 egg yolks
1/2 c. sifted all purpose flour
1 tsp. vanilla
8 egg whites
1/2 c. heavy cream whipped
Graham cracker crumbs
Lemon rind, grated

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