Nov-dinner: ricotta cheesecake with citrus co

Yield: 8 Servings

Ingredients:

1 c Graham cracker crumbs
2 tb Butter melted MMMMM--------------------------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 MMMMM-----------------------CITRUS COMPOTE----------------------------
2 Oranges
2 Pink grapefruit
1/2 ts Cornstarch

Instructions:

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] Per Serving: about 360 calories 12 g protein 19 g fat 37 g carbohydrate Good source calcium. Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Heather Howe [-=PAM=-] PA_Meadows@msn.com