3 lb. ricotta, drained
2 c. sugar, divided
1/2 c. flour, sifted
graham cracker crumbs
8 egg yolks
1 grated rind of lemon
1 tsp. vanilla
1/2 c. cream (optional), whipped
8 egg whites

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-inch spring form pan which has been well-buttered and sprinkled with graham cracker crumbs.

Bake in a preheated 425°F oven for the first 10 minutes; lower temperature to 350°F 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.