Italian Lemon Cream Cake

By mitzzy

Ingredients

• 1 1/2 lbs. Ricotta
• 1 c. sugar
• 4 egg yolks
• 1/4 c. sifted all purpose flour
• 1/4 c. heavy cream, whipped
• Graham cracker crumbs
• 1/2 tsp. vanilla
• 4 eggs whites
• 1/2 tsp. grated lemon rind

Preparation

Step 1

Step1-Preheat oven to 400 degrees Fareinhite.

Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition.

Step3-Beat in flour, lemon rind and vanilla.

Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.

Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.

Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.