ricotta cake
north end cookbook

6 1/2	ea c	egg whites sugar	beat the whites, gradually adding the sugar, 'til they form soft peaks, reserve
1/2	c	cream	whip 'til it forms soft peaks, reserve
2 1 6 1 1 1/2	lb c ea t T c	ricotta sugar egg yolks vanilla lemon zest flour	beat ricotta 'til smooth, gradually adding the sugar, then the yolks, the vanilla, the lemon zest, the flour; then fold in the whipped cream and egg whites
butter a 10 in springform pan and sprinkle with grahm cracker crumbs pour in the batter bake at 425 for 10 min, then at 350 for an hour turn off the oven and allow the cake to continue cooking with door closed cool and refrigerate