Temperature: 325 ° F
Ingredients
- 1 lb ricotta cheese
- 1/2 lb Phila. brand cream cheese
- 4 eggs, separated
- 1-1/4 cups sugar
- 1 cup sour cream
- 1 cup light cream
- 1/4 cup flour
- 1 tsp. vanilla
- juice one small lemon
- 1-1/2 cups graham cracker crumbs
- 2 oz melted butter
Instructions
Butter a 9" spring form pan. Melt butter and add cracker crumbs. Reserve 3/4 cup of crumbs and line form with remainder.
Filling: Cream ricotta with cream cheese, then blend in sugar. Add 4 egg yolks, sour cream, light cream, lemon juice, vanilla and flour. Mix to blend smoothly. Fold in stiffly beaten egg whites. Pour in crumbed form. Cover with the reserved crumbs.
Bake in a preheated slow 325 oven for 1 hour. Turn off oven and let cake remain in closed oven for an additional hour. Permit it to cool completely before removing from pan.
Submitted By: N. Zmijewski - Cherry Hill, NJ
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