Title: Ricotta Roquefort Cheesecake
Categories: Appetizer
Yield: 16 Servings

2	pk	Part skim ricotta cheese --
		(15 oz each)
1	c	Roquefort cheese; (6 oz) --
		Packed
1	ts	-Freshly ground black
		Pepper
6	lg	Egg whites
1/4	c	Parmesan cheese -- fresh,
		Shredded
		To
42		Red radishes -- ends trimmed
		Rinsed and drained
		Parsley sprigs
		Crisp crackers
		Taste

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 :

From: Annminer@nauticom.Net (Ann Miner)Date: Tue, 5 Dec 1995 18:23:03 Gmt

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