Ricotta Roquefort Cheesecake Recipe

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Ricotta Roquefort Cheesecake Ingredients

2 package part skim ricotta cheese --
1 (15 oz each)
1 cup roquefort cheese, (6 oz) --
1 packed freshly ground black pepper
6 large egg whites
1/4 cup parmesan cheese -- fresh,
1 shredded
1 to taste
42 red radishes -- ends trimmed
1 rinsed and drained
1 parsley sprigs
1 crisp crackers

A Recipe for
Ricotta Roquefort Cheesecake

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Ricotta Roquefort Cheesecake Recipe
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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

This is a recipe for Ricotta Roquefort Cheesecake from the recipe cookbook of Recipes-to-go (Cheese)

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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
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Ricotta Roquefort Cheesecake

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Ricotta Roquefort Cheesecake Directions

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.

Recipe By :

Serves: 16

Ricotta Roquefort Cheesecake Recipe brought to you by Recipes To-Go

Ricotta Roquefort Cheesecake Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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