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
Food historians have traced the existance of recipes way back into distant history, certainly as far back into history as the early Egyptians, and possibly even further than that. In practice though, these, early records were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were a couple of recipe books dating from the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is popular today, but instead recipes for the types of food prepared by the cooks of the nobility of the time. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an eruption in manuscripts on food, many of which are now in private libraries. During the succeeding few hundred years, the upper-class families of the West competed to serve up the most exotic banquets, and as a consequence, cooks and their recipes increased in prestige. However, it was during the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Nov Dinner_ Ricotta Cheesecake With Citrus Co recipe.
