Nov-dinner: Ricotta Cheesecake With Citrus Co

FILLING
3/4 lb Ricotta cheese
8 oz Light cream cheese, soften
1/2 c Granulated sugar
2 Eggs
1/2 c Light sour cream
2 tb All-purpose flour
2 ts Vanilla
1 1/2 ts Orange rind, finely grated

CITRUS COMPOTE
2 Oranges
2 Pink grapefruit
1/2 ts Cornstarch

Tip: If cheesecake is exposed to sudden temperature change when baking or
bakes in too hot an oven for too long, cracks may appear. Resist opening
the oven door. Be sure to bake the cake in a water bath; it ensures even,
slow, moist cooking.

In bowl, stir graham cracker crumbs with butter until moistened; press onto
bottom of greased 8-inch springform pan. Place pan on large square of foil;
press foil up around side of pan. Bake in 350F 180C oven for 8 minutes or
until firm. Let cool.

Filling: In food processor, pure together ricotta, cream cheese and sugar
until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour,
vanilla and orange rind. Pour over baked crust.

Set foil-wrapped pan in larger pan; pour in enough hot water to come 1 inch
up sides. Bake in 325F 160C oven for 50-60 minutes or until set. Remove
from water. Run knife around edge of cake; remove foil and let cool on
rack. Cover and refrigerate for 8 hours. [Cheesecake can be refrigerated
for up to 2 days.] Remove side of pan.

Citrus Compote: Using knife, cut peel and white pith from oranges and
grapefruit; cut between membranes to remove segments. In bowl, combine
oranges and grapefruit; let stand for 10 minutes. Drain liquid into small
saucepan; stir in cornstarch. Bring to boil over medium heat; cook for
about 3 minutes or until thickened. Stir back into fruit mixture; let stand
until cooled to room temperature before serving with cheesecake.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple
Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and
Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote

8 servings for $10.53 CDN[Nov 95]