Ingredients

 32 ounces ricotta cheese drained

 1/3 cup flour

 1 cup sugar

 6 eggs

 ¼ cup Olea Farm apricot olive oil

 1 teaspoon vanilla extract

 18 graham crackers 2 packets from a 14 ounce box

 1 stick or 4 ounces butter

 2 tablespoons powdered sugar for dusting

Instructions

1. Heat oven to 350 degrees F.

1. Grease a 9-inch springform pan with butter.

1. For graham cracker crust, crush graham crackers in food processor until

consistency of bread crumbs; stir with melted butter until mixture holds shape

when squeezed. If needed, add a little more melted butter.

1. Firmly press graham cracker “crust” into bottom and along bottom sides of

spring form pan; set aside.

1. Sift together flour and sugar in small mixing bowl.

1. In medium bowl, stir together ricotta cheese. Slowly fold in flour mixture with

spatula until well blended and smooth.

1. Add eggs, one at a time, continuing to carefully fold with spatula. Stir in olive oil

and vanilla extract.

1. Pour batter into springform pan and gently smooth top with spatula.

1. Bake for 55-60 minutes at 350° F until cake is firm all the way to top center.

Begin checking at 50 minutes. Cool completely and refrigerate for 2-3 hours to set.

Begin checking at 50 minutes.

10.Dust top of cake with powdered sugar.