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Light in texture, traditional Italian cheesecakes are made with ricotta cheese. Here, citrus adds depth to the ricotta; the compote of orange, grapefruit, and vanilla plays off the cake's mellow flavor.

Source: Martha Stewart Living, May 2004
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Cook's Notes

Fresh ricotta cheese, which is creamier than mass-produced ricotta, is crucial to this cake's light texture. This cheesecake, once set, can be wrapped in plastic and refrigerated for up to 3 days. Let stand at room temperature for twenty minutes before serving. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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