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.

In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 8-inch springform pan. Place pan on large square of foil; press foil up around side of pan. Bake in 350F 180 °C oven for 8 minutes or until firm. Let cool.

Filling: In food processor, pure 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 up sides. Bake in 325F 160 °C oven for 50-60 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.

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote

8 servings for $10.53 Cdn[Nov 95]

Per Serving: about 360 calories, 12 g protein, 19 g fat, 37 g carbohydrate Good source calcium.

Canadian Living Test Kitchen Recipe by Heather Howe

[-=Pam=-] PA_Meadows@msn. Com