Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Miriam Korn FWJF32A
   3      pounds        Ricotta -- drained
   2      cups          Sugar
     1/2  cup           Flour -- sifted
                        Graham cracker crumbs
   8                    Egg Yolks
   1                    Grated Rind of Lemon
   1      teaspoon      Vanilla
     1/2  cup           Cream (optional) -- whipped
   8                    Egg Whites

Preparation:

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" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees 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.