1 (3 lb.) can Ricotta
2 c. sugar
1/2 c. sifted flour
Graham cracker crumbs
8 egg yolks
1 tsp. vanilla
8 egg whites

Beat Ricotta until smooth, add 1 1/2 cups sugar and egg yolks, beating after each one. Beat in flour, vanilla. Beat egg whites with 1/2 cup sugar. mix altogether 1 minute. Turn into 1 12 inch spring pan that has been buttered and sprinkled with graham cracker crumbs. Bake in pre-heated 425 degree oven for 10 minutes then lower to 350 degrees for one hour. Turn off oven and allow to cool with door closed one hour.