Light in texture,traditional Italian cheesecakesare made with ricotta cheese.Here, citrus adds depth to thericotta; the compote of orange,grapefruit, and vanilla playsoff the cake's mellow flavor.
Fresh ricotta cheese, which is creamier than mass-produced ricotta, is crucial to this cake's light texture. This cheesecake, once set, can bewrapped in plastic and refrigerated forup 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, oranyone whose health is compromised.