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

... "Persistence can change failure into extraordinary achievement" Matt Biondi

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)