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3 lb Ricotta; drained

2 c Sugar

1/2 c Flour; sifted

Graham cracker crumbs 8 Egg Yolks

1 Grated Rind of Lemon

1 ts Vanilla

1/2 c Cream (optional); whipped

8 Egg Whites

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.