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. -----