Title: Andy's italian cheesecake
 Categories: Martha, Reg 3
      Yield: 1 Servings
 
      2 c  Sugar
      6 lg Eggs
      1 lb Ricotta Cheese
      1 lb Cream Cheese
      1 ts Vanilla Extract
 
  Separate eggs and beat whites stiff.
  
  In a large bowl, thoroughly mix all ingredients except the egg
  whites. Fold in the egg whites until just completely mixed.
  
  Butter and lightly flour a 9" spring pan. Pour in the entire mixture.
  
  Bake at 325 degrees F. for 1 hour - do not open oven door. Without
  opening oven door, turn off oven and let remain in oven for an
  additional hour. Remove from oven; the cheesecake should be lightly
  browned and should have several cracks in the center.  The center
  will also be slightly lower than the edges. If you do choose to use a
  glaze, you will see that this cheesecake forms its own rim. If your
  oven runs hot or cold, change the temperature by + or - 25 degrees
  rather than changing the cooking and idle time.
  
  Insert knife around sides of pan to insure easy removal of spring pan
  sides. Remove the spring pan sides and place cheesecake and bottom of
  spring pan on a plate to catch the liquid which will exude during the
  3 hours the cheesecake is in the refrigerator. The longer the better
  in this case.  Do not cover.
  
  This recipe takes about 5 1/2 hours from start to eating. (Much of it
  free time for other tasks).  But it is definitely worth the effort.
  Enjoy!