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
It is possible to track the history of meal recipes back into antiquity, in truth as far as early Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just basic hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to historians are some stone tablets in the Sumerian language which recount 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`. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavours, including some familiar names like basil, rue and asafoetida. Over the following few centuries, the upper classes competed with each other to lay on the best banquets, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it was during the 1800s that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookery books are in high demand, due to better eduction, people having increased free time and having more money. The introduction of television gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Nov Dinner_ Ricotta Cheesecake With Citrus Co recipe.
