Ricotta Cheesecake with Citrus Compote

By The Canadian Living Test Kitchen

50 people added this to their Recipe Box

Rate this recipe »

Ricotta Cheesecake with Citrus Compote
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	360360 cal
pro	12 g12g pro
total fat	19 g19g total fat

A perfect ending to a meal, this cheesecake from Heather Howe is lighter than a traditional one made with only cream cheese. The small amount of light cream cheese and sour cream added to the ricotta make it creamy.

Ingredients

1 cup graham cracker crumbs 1 1cup cupgraham cracker crumbs
2 tbsp butter , melted2 2tbsp tbspbutter, melted
Filling:
3/4 lb ricotta cheese 3/4 3/4lb lbricotta cheese
8 oz light cream cheese , softened8 8oz ozlight cream cheese, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 eggs 2 2eggeggs
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
2 tsp vanilla 2 2tsp tspvanilla
1-1/2 tsp finely grated orange rind 1-1/2 1-1/2tsp tspfinely grated orange rind
Citrus Compote:
2 oranges 2 2orangeoranges
2 pink grapefruit 2 2pink grapefruit
1/2 tsp cornstarch 1/2 1/2tsp tspcornstarch

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.

Additional information :

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.