Ricotta Cheesecake with Citrus Compote

Filling:

• 3/4 lb (340 g) ricotta cheese
• 8 oz (227 g) light cream cheese, softened
• 1/2 cup (125 mL) granulated sugar
• 2 eggs
• 1/2 cup (125 mL) light sour cream
• 2 tbsp (30 mL) all-purpose flour
• 2 tsp (10 mL) vanilla
• 1-1/2 tsp (7 mL) finely grated orange rind

Citrus Compote:

• 2 oranges
• 2 pink grapefruit
• 1/2 tsp (2 mL) cornstarch

Preparation:

In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 8-inch (2 L) springform pan. Place pan on large square of foil; press foil up around side of pan. Bake in 350°F (180°C) oven for 8 minutes or until firm. Let cool.

Filling: In food processor, pur?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 (2.5 cm) up sides. Bake in 325°F (160°C) oven for 50 to 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.

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.

Nutritional Info:
cal 360, pro 12 g, total fat 19 g