---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Connola's Ricotta Cheesecake
 Categories: Cakes
      Yield: 8 Servings
 
      2 lb Ricotta
  1-1/3 c  Sugar
    1/3 c  Flour
      5 lg Egg yolks
      5 lg Egg whites
    1/3 c  Heavy cream
      1    Lemon rind; grated
      1 ts Vanilla
    1/2 ts Lemon extract
           Graham cracker crumbs
           Butter
 
  Beat ricotta, 1 cup sugar and egg yolks until smooth. Mix in flour, lemon
  rind, lemon & vanilla extracts. In separate bowl, beat egg whites and 1/3
  cup sugar until peaks form. Fold in whipped cream and beaten egg whites
  into ricotta mixture.  Butter an 8 1/2" spring pan and sprinkle w/ graham
  cracker crumbs.  Pour mixture into pan. Do NOT FILL TO TOP. Leave room for
  cake expansion while cooking.  Preheat oven 425 F and bake 10 min. Reduce
  heat to 325 F and bake 1 hour. Turn off oven and let cake cool in oven with
  door closed. Sprinkle w/conf sugar just before serving.
  
  NOTES: Make sure to butter and crumb pan well to prevent sticking and
  don't overfill the pan w/batter as it will spill over. Recipe for 12: When
  doing conversion, make sure you use only 7 eggs, 1/2 c flour, 1-1/2 c sugar
  and 3 lbs ricotta.  Remember to load the mixture higher in the center of
  the pan so that it doesn't sink so much.
 
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