Ricotta Cheesecake with Citrus Compote Ricotta Cheesecake with Citrus Compote

Ricotta Cheesecake with Citrus Compote 150 Image by: Ricotta Cheesecake with Citrus Compote 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : © CanadianLiving.com


Citrus Compote:


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.

Nutritional facts <b>Per serving:</b> about

  • Protein 12 g
  • Calories 360.0
  • Total fat 19 g
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Baking & Desserts

Ricotta Cheesecake with Citrus Compote