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Connola's Ricotta Cheesecake

A home-style Connola's Ricotta Cheesecake made with Ricotta, Sugar, Flour, Lg Egg Yolks, and Lg Egg Whites. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 1 1/3 cup
• 1/3 cup
• 5
• 5
• 1/3 cup
• 1
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Beat ricotta, 1 cup sugar and egg yolks until smooth.

2. 2

   Mix in flour, lemon rind, lemon & vanilla extracts.

3. 3

   In separate bowl, beat egg whites and 1/3 cup sugar until peaks form.

4. 4

   Fold in whipped cream and beaten egg whites into ricotta mixture.

5. 5

   Butter an 8 1/2" spring pan and sprinkle w/graham cracker crumbs.

6. 6

   Pour misture into pan.

7. 7

   Do NOT FILL TO TOP.

8. 8

   Leave room for cake expansion while cooking.

9. 9

   Preheat oven 425~ and bake 10 min. Reduce heat to 325~ and bake 1 hour.

10. 10

    Turn off oven and let cake cool in oven with door closed.

11. 11

    Sprinkle w/conf sugar just before serving.