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]