2 cups ricotta cheese
6 oz. Roquefort or other bleu cheese
1 teaspoon pepper
6 large egg whites
1/4 cup fresh, thinly shredded Parmesan cheese
Directions: Preheat oven to 325F. Beat ricotta, Roquefort, pepper and salt together until smoothly combined. Beat in egg whites. Scrape mixture into a 10-inch cake pan with removable rim. Sprinkle evenly with parmesan cheese. Bake, unocvered, until cheesecake is frim in center when pan is gently shaken, 35 to 45 minutes. Cool, cover and chill at least 2 hours or up until next day. To serve remove pan rim and set cake on platter.
Notes: Serve this with redishes and any kind of cracker.