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1
Preheat oven to 425u00b0F.
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2
Butter bottom and sides of a 12-inch springform pan.
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3
Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
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4
In a large bowl, beat drained ricotta until very smooth.
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5
Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
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6
Beat in flour, lemon rind, and vanilla.
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7
In a small bowl, beat cream until cream holds its shape, but is not too stiff.
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8
In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
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9
Pour mixture into prepared pan.
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10
Bake for 10 minutes.
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11
Lower oven temperature to 350u00b0F and bake 1 hour.
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12
Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
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13
Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
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14
Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
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15
Cake may be served chilled or at room temperature.
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16
Note: Center of cheese cake will be lower than the sides when it is cooled.
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17
This is not a defect!
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18
It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
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19
VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
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20
Top cheese cake with crushed sugared strawberries or cherries before serving.
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21
Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
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22
Pie crust pastry may be used instead of Graham crumbs to line pan.
