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I found this recipe on Recipezaar.com. It has a 5-star rating with 7 reviews. They state this recipe is over 30-years old.

Italian (Ricotta) Cheesecake

Ingredients

3 lbs whole milk ricotta cheese, drained

2 cups sugar

8 egg yolks

1/2 cup all-purpose flour, sifted

1 teaspoon vanilla

8 egg whites

1/2 cup heavy cream, whipped

1/2-1 tablespoon grated fresh lemon rind

graham cracker crumbs

confectioners' sugar, for lightly sprinkling over top of cooled cake (optional)

1. Preheat oven to 425°F.

2. Butter bottom and sides of a 12-inch springform pan.

3. Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.

4. In a large bowl, beat drained ricotta until very smooth.

5. Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.

6. Beat in flour, lemon rind, and vanilla.

7. In a small bowl, beat cream until cream holds its shape, but is not too stiff.

8. In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.

9. Pour mixture into prepared pan.

10. Bake for 10 minutes.

11. Lower oven temperature to 350°F and bake 1 hour.

12. Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).

13. Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.

14. Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.

15. Cake may be served chilled or at room temperature.

16. Note: Center of cheese cake will be lower than the sides when it is cooled.

17. This is not a defect!

18. It is supposed to be this way (makes it easier to hold the topping if you choose to use one).

19. VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.

20. Top cheese cake with crushed sugared strawberries or cherries before serving.

21. Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.

22. Pie crust pastry may be used instead of Graham crumbs to line pan.

I too, just found this site I love it!

Ruthie Appleby

Emmie-j. welcome to the site. I know you'll love it here. I'v never made a homemade cheese cake, that's on my "to do list",.  The recipe looks good, Granna2

Hi Emmie: Just talked to Customer Service about this. Linda responded:

The cheesecakes I find in our database with ricotta cheese are not plain cheesecakes.  They’re Italian with citron and raisins.  So, I included Lindy’s cheesecake and Company cheesecake.  They are two of our best.  They could use a different crust with them.

Hope these help (or inspire)!

Sincerely, Cate

Lindy's Cheesecake

 
1 cup all-purpose flour
1/2 cup margarine or butter, softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk
5 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping cream
3/4 cup chilled whipping cream
1/3 cup toasted slivered almonds, if desired
 
Heat oven to 400°.  Lightly grease springform pan, 9x3 inches; remove bottom.  Mix 1 cup flour, the margarine, 1/4 cup sugar, 1 tablespoon lemon peel and 1 egg yolk with hands.  Press 1/3 of the mixture evenly on bottom of pan; place on cookie sheet.  Bake until golden, 8 to 10 minutes; cool. Assemble bottom and side of pan; secure side.  Press remaining mixture all the way up side of pan.
 
Heat oven to 475°.  Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, 1 tablespoon lemon peel, the salt and 2 of the eggs in large bowl until smooth.  Continue beating, adding remaining eggs and 2 egg yolks, 1 at a time.  Beat in 1/4 cup whipping cream on low speed.  Pour into pan.  Bake 15 minutes.   Reduce oven temperature to 200°.  Bake 1 hour.  Turn off oven; leave cheesecake in oven 15 minutes.  Cover and refrigerate at least 12 hours but no longer than 48 hours.
 
Loosen cheesecake from side of pan; remove side of pan.  Beat 3/4 cup whipping cream in chilled bowl until stiff.  Spread whipped cream over top of cheesecake; decorate with almonds.  Refrigerate any remaining cheesecake immediately.  20 servings; 410 calories per serving.

Lindy's Cheesecake Squares:  Heat oven to 400°.  Increase almonds to 1/2 cup.  Lightly grease rectangular pan, l3x9x2 inches.  Press crust mixture evenly on bottom of pan.  Do not place pan on cookie sheet.  Bake l5 minutes.  Heat oven to 475°.  Pour cream cheese mixture into pan.  Bake 15 minutes. Reduce oven temperature to 200°.  Bake until center is set, about 45 minutes.  Leave cheesecake in oven 15 minutes.  Cool 30 minutes.  Cover and refrigerate at least 12 hours but no longer than 48 hours.  Continue as directed with whipping cream and almonds.  Cut into 2 1/2-inch squares.  20 squares.
 
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Company Cheesecake

 
1 1/4 cups graham cracker crumbs (about 15 crackers)
2 tablespoons sugar
3 tablespoons butter or  margarine, melted
2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
1 cup sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla
3 eggs
1 cup dairy sour cream,
Cherry Glaze, Strawberry Glaze, or Blueberry Glaze (below)
 
Heat oven to 350°.  Stir together graham cracker crumbs and 2 tablespoons sugar.  Mix in butter thoroughly.  Press mixture evenly in bottom of 9-springform pan.  Bake 10 minutes.  Cool.  Reduce oven temperature to 300°.  Beat cream cheese in large mixer bowl. Gradually add 1 cup sugar, beating until fluffy.  Add lemon peel and vanilla.  Beat in eggs, one at a time.  Pour over crumb mixture.
 
Bake 1 hour or until center is firm.  Cool to room temperature.  Spread with sour cream or glaze.  Chill at least 3 hours.  Loosen edge of cheesecake with knife before removing side of pan.  12 servings.
 
 
Cherry Glaze
Drain 1 can (1 pound) pitted red tart cherries, reserving liquid.  Add enough water to cherry liquid to measure 1 cup.  Mix 1/2 cup sugar and 2 tablespoons cornstarch in small saucepan.  Stir in the 1 cup liquid.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Remove from heat; stir in cherries and 4 drops red food color. Cool thoroughly.
 
Strawberry Glaze:  Mash enough fresh strawberries to measure 1 cup.  Blend 1 cup sugar and 3 tablespoons cornstarch in small saucepan.  Stir in 1/3 cup water and the strawberries.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Cool thoroughly.
 
Note:  Cheesecake can be prepared ahead.  After baking 1 hour, cool 10 minutes.  Mix 2 cups dairy sour cream, 1/4 cup sugar and 1 teaspoon vanilla; spread on hot cheesecake.  Bake 10 minutes.  Chill.  Store no longer than 10 days.

Blueberry Glaze:  Drain 1 can (16 ounces) blueberries, reserving liquid. Add enough water to blueberry liquid to measure 1 cup.  Mix 1/2 cup sugar and 2 tablespoons cornstarch in small saucepan.  Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Remove from heat; stir in blueberries.  Cool.
 
High Altitude (5000 feet):  Beat cream cheese thoroughly in large mixer bowl on medium speed until fluffy.  Continue as directed, beating on medium speed.  Baked cheesecake may have a slight rim around edge.  Strawberry Glaze:  Arrange 1 cup sliced strawberries on cheesecake.  Heat 2/3 cup strawberry jelly and 1 teaspoon lemon juice, stirring constantly, until jelly is melted and smooth.  Remove from heat; let stand 5 minutes. Pour over strawberries.

My utmost respect and compliments to this site and community.  I just recently added on and don't know where to start first.  What a wonderful site it is indeed.  Those cheesecakes sound divine.  I hope to try some new desserts that give the taste buds a smack.  Wonderful job guys!!!

Thank you for your kind comments escoobydoo. Let me know if you have questions as you are searching around. The community and I are here to help, grow, and learn with you! Sincerely, Cate