Ricotta Roquefort Cheesecake
Yield: 16 Servings
Source: Sunset Magazine 12/91

2 pkg part skim ricotta cheese (15 oz each)
1 c roquefort cheese; (6 oz) packed 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

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. 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. 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. Remove pan rim and set cake on serving plate. Surround and garnish with radishes and parsley, and accompany with crackers.