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Ricotta Cheese Cake
Origin: Italian
Ingredients:

3 lb. can ricotta
2 cups sugar
1/2 cup flour
1 tsp. vanilla
1 lemon rind, grated
1 orange rind, grated
1/2 cup graham cracker crumbs
8 eggs, separated
3 Tbsp. anisette
3 Tbsp. creme de cocoa
1/4 cup chocolate bits
1/2 cup whipped cream (optional)
2 Tbsp. butter


Preparation:

Beat ricotta until smooth, gradually adding 1 1/2 cups sugar and egg yolks. Add anisette, creme de cocoa, flour, vanilla, orange and lemon rind. Beat egg whites with 1/2 cup sugar. Fold whipped cream, egg whites and chocolate bits into the ricotta mixture. Turn into a 12" spring form pan which has been buttered and sprinkled with graham cracker crumbs. Bake in preheated oven 425 degrees for 10 minutes. Lower temperature to 350 degrees and bake 1 hour. Turn off heat and allow to cool in oven with door closed. Refrigerate.