Ingredients
For crust
2 tablespoons softened butter
10 zwieback or graham crackers
[3 tablespoons sugar]*
For filling
1 cup sugar [minus 3 tablespoons sugar]*
2 pounds ricotta (well drained)
1/4 cup flour
1/2 cup heavy cream
2 tablespoons lemon juice
1 teaspoon lemon rind, grated
1 teaspoon vanilla
4 eggs, well beaten
*Edna Beilenson's "Simple Italian Cookery" did not directly indicate that the "1 cup sugar" in the list of ingredients should be used for the filling (minus what was used in the crust) but it was implied.
Directions
Butter bottom and sides of pan.
Roll the zwieback to fine crumbs and mix with sugar.
Coat the bottom and sides of the pan, keeping 2 tablespoons for the top.
Combine remaining ingredients. Beat well.
Pour into prepared pan.
Sprinkle top with remaining zwieback crumbs.
Bake in a slow oven for 1 hour or until cake is almost firm in center.
Serves 10.
Notes
This recipe was taken from "Simple Italian Cookery" by Edna Beilenson. It was published by Peter Pauper Press in 1959. For the complete copyright-free cook book see www.archive.org.... Photo: Mary Melfi. | 
