Ingredients

* 1 1/2 pounds Ricotta
* 6 eggs – separated
* 1 1/2 cups sugar
* 3 Tablespoons flour
* 1 1/2 Tablespoons vanilla
* 1 cup heavy cream
* 1/2 cup milk

Preparation

Prepare graham cracker crust in a 9″ spring form pan. Beat all ingredients except egg whites. Beat whites until foamy, then blend with all of the other ingredients. Bake at 425 degrees for a half hour – then turn oven to 350 degrees and bake for another hour – turn off oven and keep in until cool. Serves 10-12.

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