2 lb Ricotta
  1 1/3 c  Sugar
    1/3 c  Flour
      5 lg Egg Yolks
      5 lg Egg Whites
    1/3 c  Heavy Cream
      1    Lemon Rind; grated
      1 ts Vanilla
    1/2 ts Lemon Extract
           Graham Cracker Crumbs
           Butter
  Beat ricotta, 1 cup sugar and egg yolks until smooth. Mix in flour, lemon
  rind, lemon & vanilla extracts. In separate bowl, beat egg whites and 1/3
  cup sugar until peaks form. Fold in whipped cream and beaten egg whites
  into ricotta mixture.  Butter an 8 1/2" spring pan and sprinkle w/graham
  cracker crumbs.  Pour misture into pan. Do NOT FILL TO TOP. Leave room for
  cake expansion while cooking.  Preheat oven 425~ and bake 10 min. Reduce
  heat to 325~ and bake 1 hour. Turn off oven and let cake cool in oven with
  door closed. Sprinkle w/conf sugar just before serving.
  NOTES:  Make sure to butter and crumb pan well to prevent sticking and
  don't overfill the pan w/batter as it will spill over. Recipe for 12: When
  doing conversion, make sure you use only 7 eggs, 1/2 c flour, 1 1/2 c sugar
  and 3 lbs ricotta.  Remember to load the mixture higher in the center of
  the pan so that it doesn't sink so much.
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