Recipe(tried): Ricotta Cheesecake

Hi Cathy,

Here's the recipe. It's from an old Polly-O recipe booklet. It looks like it contains a lot of cheese and eggs, but the recipe produces a high, 12" cake. When I made it years ago, I may have cut down the recipe as I never had a 12" springform pan, but I don't have any notes as to quantities/baking time.

Ricotta Cheesecake
12" springform pan (serves 12-16)

3 pounds ricotta cheese, drained
2 cups sugar
8 eggs, separated
1/2 cup sifted all-purpose flour
1 teaspoon grated lemon rind
1 teaspoon vanilla
1/2 cup heavy cream, whipped
butter for pan
graham cracker crumbs

Preheat oven to 425 degrees.

Beat drained ricotta until smooth. Gradually add 1-1/2 cups sugar and the egg yolks, beating after each addition. Beat in flour, lemon rind, and vanilla.

Beat egg whites with remaining sugar until stiff. Combine with whipped cream and fold into ricotta mixture.

Turn into a 12" springform pan which has been well-buttered and sprinkled with graham cracker crumbs.

Bake 10 minutes at 425 degrees, then lower the oven temperature to 350 degrees and bake 1 hour. Turn off heat and allow to cool in the oven with door closed.