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Ricotta Roquefort Cheesecake

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      Title: RICOTTA ROQUEFORT CHEESECAKE
 Categories: Appetizers, Cheesecakes
      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 taste
     42    Red radishes -- ends trimmed
           Rinsed and drained
           Parsley sprigs
           Crisp crackers
 
  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     :
 
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