Ricotta Cheesecake With Citrus Compote Recipe

Ingredients:

1 c of cracker crumbs (Graham)
2 Tbsps of melted butter

For the Filling:
1-1/2 c of cheese (Ricotta)
8 oz of cream cheese (light); softened
1/2 c of sugar (granulated)
2 pcs of eggs (large)
1/2 c of sour cream (light)
2 Tbsps of flour (all purpose)
2 tsps of vanilla extract
1-1/2 tsps of orange zests; grated finely

For the Citrus Compote:
2 pcs of oranges (fresh)
2 pcs of pink grapefruit (fresh)
1/2 tsp of cornstarch

Instructions:

Combine crumbs and butter till moist then press firmly on the base of a greased 8 inch (springform) pan. Wrap the outsides of the pan with aluminum foil. Bake at 350 degrees F for eight mins or till firm. Place on the side to cool. Combine cream cheese, sugar, and Ricotta inside the processor; puree till smooth. Add the eggs individually, while blending after each addition. Add flour, zests, sour cream, and vanilla; blend thoroughly. Pour onto the crust.

Place the foil-wrapped (springform) pan inside a bigger shallow pan. Put enough amount of (hot) water on the bigger pan and bake at 325 degrees F. Take out from the water and loosen the cheesecake from the rim. Let cheesecake cool completely. Cover then place inside the refrigerator for eight hours (2 days maximum). Remove the rim.

Cut the peel of the fruits and the (white) pith. Slice between the membranes to get the segment. Combine the fruits; let them stand at about ten mins. Drain the liquid onto a saucepan and add cornstarch; stir well. Let mixture boil above moderate heat and cook at about three mins or till thick. Place back onto the mixture of fruit. Let it cool then serve with the cake.

>> Ricotta Cheesecake With Citrus Compote Recipe