Ricotta roquefort cheesecake

Yield: 16 Servings

Measure Ingredient
2 packs Part skim ricotta cheese --
\N \N (15 oz each)
1 cup Roquefort cheese; (6 oz) --
\N \N Packed Freshly ground black pepper
6 larges Egg whites
¼ cup Parmesan cheese -- fresh,
\N \N Shredded
\N \N To taste
42 \N Red radishes -- ends trimmed
\N \N Rinsed and drained
\N \N Parsley sprigs
\N \N Crisp crackers

1. In a processor or bowl, mix ricotta, Roquefort, pepper and salt.

Beat in egg whites. Scrape mixture into a 10 in cheesecake pan with removable rim. Sprinkle evenly with parmesan cheese.

2. Bake uncovered, in a 325F oven until cheesecake is firm in center when pan is gently shaken, 35 to 45 minutes. Cool, cover, and chill at least two hours or up until next day.

3. Pinch all but 1 or 2 pretty leaves from radishes. Wrap in damp cloth and enclose in a plastic bag. Chill at least half an hour. 4.

Remove pan rim and set cake on serving plate. Surround and garnish with radishes and parsley, and accompany with crackers.

Sunset Magazine 12/91.

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