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Ricotta roquefort cheesecake

Yield: 16 Servings

Ingredients:

• 2 pk Part skim ricotta cheese -- (15 oz each)
• 1 c Roquefort cheese; (6 oz) -- Packed
• 1 ts -Freshly ground black pepper
• 6 lg Egg whites
• 1/4 c Parmesan cheese -- fresh Shredded To taste
• 42 Red radishes -- ends trimmed

Instructions:

Rinsed and drained Parsley sprigs Crisp crackers 1. In a processor or bowl mix ricotta Roquefort pepper and salt. Beat in egg whites. Scrape mixture into a 10 in cheesecake pan with removable rim. Sprinkle evenly with parmesan cheese. 2. Bake uncovered in a 325F oven until cheesecake is firm in center when pan is gently shaken 35 to 45 minutes. Cool cover and chill at least two hours or up until next day. 3. Pinch all but 1 or 2 pretty leaves from radishes. Wrap in damp cloth and enclose in a plastic bag. Chill at least half an hour. 4. Remove pan rim and set cake on serving plate. Surround and garnish with radishes and parsley and accompany with crackers. Sunset Magazine 12/91. Recipe By :

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