Ginger And Pink Grapefruit Cheesecake Recipe 465

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NO-BAKE GRAPEFRUIT CHEESECAKE



No-Bake Grapefruit Cheesecake image

Make and share this No-Bake Grapefruit Cheesecake recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 grapefruit
1/2 cup water
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup sugar
1/4 cup brown sugar
1 (8 ounce) package whipped cream cheese
1/2 cup sour cream
1/4 cup fresh squeezed grapefruit juice
1 2/3 cups heavy whipping cream, whipped
1 (9 inch) graham cracker pie crust
fresh mint sprig, garnish (optional)

Steps:

  • Peel and section grapefruit. Set aside.
  • In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook over low heat 3 minutes or until gelatin is completely dissolved; cool.
  • In large bowl, beat sugar, brown sugar and cream cheese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well. Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about 4 hours. Top with grapefruit sections and fresh mint.

Nutrition Facts : Calories 717.5, Fat 51.6, SaturatedFat 28.1, Cholesterol 140.6, Sodium 381.3, Carbohydrate 59.4, Fiber 0.6, Sugar 41.9, Protein 7.8

CREAMY GINGER CHEESECAKE



Creamy Ginger Cheesecake image

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1 crumb-crust recipe , made with finely ground graham crackers and 1/2 teaspoon ground ginger
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 cup coarsely chopped crystallized ginger
1 1/2 tablespoons grated fresh ginger
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla

Steps:

  • Make crumb crust as directed, adding ground ginger to crust. Preheat oven to 350°F.
  • Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
  • Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
  • Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
  • Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

GRAPEFRUIT CHEESECAKE



Grapefruit Cheesecake image

Make and share this Grapefruit Cheesecake recipe from Food.com.

Provided by Boomette

Categories     Cheesecake

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup crumbled graham cracker
3/4 cup ground almonds
1/4 cup sugar
1/3 cup butter, melted
3 (250 g) packages cream cheese, soften
1 cup sugar
2 tablespoons sugar
4 eggs
1/2 cup grapefruit juice
1 tablespoon grapefruit zest, grated
1 cup sour cream
2 pink grapefruit, supremes, drained

Steps:

  • Almond Crust Preparation: In a bowl, mix cookies crumbs, almonds, sugar and butter. Press uniformly the mixture in the bottom and sides of a 9 inch spring form pan, until 1 inch high. Set aside in the fridge.
  • Preparation of garnish: In a big bowl, with a mixer, beat cream cheese and 1 cup sugar until homogeneous. Add eggs, one at a time, beating well between each egg. Add juice and peel of grapefruit and mix well.
  • Pour cheese mixture in the reserve crust and cook in a preheated oven of 350 F, 50 to 55 minutes or until the sides is set (shake delicately the pan to check if it's set) Let cool in the oven that is now at off, with the door half-open, to avoid that the top of the cake splits.
  • Mix sour cream and remaining sugar. Spread on the cold cheesecake. Arrange the grapefruits' supremes in concentric cercles on the sour cream mixture.

Nutrition Facts : Calories 502.7, Fat 36.4, SaturatedFat 20.3, Cholesterol 161.2, Sodium 297.3, Carbohydrate 37.4, Fiber 1.6, Sugar 29.4, Protein 9.6

GINGER AND PINK GRAPEFRUIT CHEESECAKE RECIPE - (4.6/5)



Ginger and Pink Grapefruit Cheesecake Recipe - (4.6/5) image

Provided by á-81356

Number Of Ingredients 16

20 whole graham crackers, coarsely broken
6 tablespoons sugar
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely chopped crystallized ginger
1 1/3 cups heavy whipping cream
1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
1 cup ginger preserves
1 tablespoon water
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon ground ginger
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
2 large pink or ruby grapefruits
Finely chopped crystallized ginger

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F. Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan. Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven. Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature. Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. DO AHEAD: Can be prepared 8 hours ahead. Chill, changing towels as needed. Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. DO AHEAD: Can be made 1 hour ahead. Chill.

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