1 lb. ricotta cheese
6 eggs
1 c. sour cream
1 1/4 c. sugar
1/4 c. flour
1/2 to 1 tsp. lemon juice
Vanilla wafers
Raisins (optional)

Crush vanilla wafers and line bottom of 8" springform pan. Separate egg yolks and egg whites. Beat egg yolks with 1/2 of sugar. Add lemon juice and flour. Beat slightly. Add cheese and sour cream. Beat slightly. Beat egg whites with remaining 1/2 of sugar until very stiff. Add white to yolk mixture in three portions and fold in. Add raisins. Place in springform pan and bake at 325 degrees for 1 hour. Turn off oven and leave cheesecake in oven. Refrigerate before serving. Serve with strawberries or whipping cream.

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