Ricotta Roquefort Cheesecake
Recipe type: Appetizers
Serves: 16
  • 2 packages part skim ricotta cheese, 15 ounces each
  • 1 Cup Roquefort cheese; (6 ounces) packed
  • freshly ground black pepper
  • 6 large egg whites
  • 1/4 Cup Parmesan cheese, fresh, shredded, to taste
  • 42 red radishes, ends trimmed, rinsed and drained
  • parsley sprigs
  • crisp crackers
  1. 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.
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