1 cup graham cracker crumbs
2 tbsp butter, melted
FILLING
3/4 lb ricotta cheese
8 oz light cream cheese, soften
1/2 cup granulated sugar
2 eggs
1/2 cup light sour cream
2 tbsp all-purpose flour
2 tsp vanilla
1 1/2 tsp orange rind, finely grated
CITRUS COMPOTE
2 oranges
2 pink grapefruit
1/2 tsp cornstarch
Directions
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
Servings: 8 servings
Nov-Dinner: Ricotta Cheesecake With Citrus Co Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Dinner; Fruit; Italian
The History of Recipes
We can read the history of meal recipes far back into distant history, in truth as far back as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just simple pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to food historians are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. Aspicius recounts how the cooks of Roman times used a wide range of herbs and spices, including some that we all recognise for example basil, mint and dill. Later on, we find two interesting recipe books which were published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of the time. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices like basil and coriander. These new foods and spices was responsible for a surge in recipe books, most of which are now in private cookery archives. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Nov Dinner_ Ricotta Cheesecake With Citrus Co recipe.
