CRUST:

1 1/3 c. flour
1 tsp. baking powder
1/3 c. sugar
1/2 c. soft butter
1 egg

FILLING:

1 1/2 c. sugar
2 lbs. ricotta
5 eggs, beat separately
1 tsp. vanilla
Dash of cinnamon

Make crust in 9" or 10" pan. Set aside. Then mix filling and pour into unbaked shell and bake at 325 degrees for 55 to 60 minutes. Cool, then refrigerate. Serve chilled plain or with fruit topping or sauces (best plain). Great dessert to make ahead and freeze for your next party. (2 to 3 weeks in freezer.)