1 (3 lb.) ricotta
2 c. sugar
8 egg yolks
1/2 c. all-purpose flour
1 tsp. grated lemon peel
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, lemon rind and vanilla. Beat egg whites adding remaining sugar until stiff. Combine with whipped cream and add to ricotta mixture.

Turn into a well buttered 12 inch spring form pan which has been sprinkled with graham cracker crumbs. Bake 10 minutes then lower gas to 350 degrees. Bake 1 hour. Leave in oven with door closed until cool. Top with sweetened strawberries, crushed. Very good!