MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martha's Ricotta Cheesecake
Categories: Cheese, Citrus, Cakes, Desserts
Yield: 12 Servings

Caster sugar; for pan
1 1/2 lb Fresh ricotta
6 lg Eggs; separated
1/4 c Plain flour
1 c Caster sugar
2 ts Fine grated orange rind
1/4 ts Salt

MMMMM-------------------CITRUS-VANILLA COMPOTE------------------------
1 Ruby red grapefruit
1 Navel orange
1/4 c Caster sugar
1/2 Vanilla bean; split
pn Salt

Set oven @ 360°F/182°C (315°F/160°C fan-forced).

Grease a 22cm (9") round springform pan. Coat base and
sides with caster sugar, shaking off excess.

Using a food processor, process ricotta until smooth.
Add egg yolks, flour, half the sugar, orange rind and
salt. Process until just combined.

Using an electric mixer, beat the egg whites until soft
peaks form. Gradually beat in the remaining sugar until
stiff, glossy peaks form. Gently fold half of the egg
white mixture into the ricotta mixture. Fold in the
remaining egg white mixture until just combined. Pour
mixture into the prepared pan. Place pan on a baking
tray.

Bake for 1 hour or until top has browned (cheesecake
should still wobble in the centre). Cool for 20 minutes.
Run a knife around the edge of the cheesecake. Release
side of pan, keeping cheesecake on pan base. Cool
completely. Refrigerate for at least 4 hours or until
cold.

Meanwhile, make Citrus-vanilla compote Using a small,
sharp knife, cut rind from grapefruit and orange. Cut
white pith from rind and discard. Slice rind into very
thin strips. Segment grapefruit and orange into a bowl,
squeezing juice from membranes into the bowl. Discard
membranes. Strain citrus segments over a bowl, reserving
the juice and segments separately.

Bring a medium saucepan of water to the boil over high
heat. Cook citrus rind for 1 minute. Drain. Wipe pan
clean. Place 1/4 cup cold water and sugar in saucepan.
Scrape vanilla seeds from pod. Add seeds and pod to pan.
Bring to the boil over medium heat, stirring constantly
to dissolve sugar. Reduce heat to low. Add reserved
juice, rind and salt. Cook for 2 minutes. Remove from
heat. Allow to cool completely.

Discard vanilla pod. Add reserved segments to syrup.
Stir to combine. Serve cheesecake with compote.

RECIPE FROM: https://www.foodgeeks.com

Uncle Dirty Dave's Archives

MMMMM

... Honey is one of the rare foods that doesn't ever spoil.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)