Grape Cheesecake Recipes

CHEESECAKE GRAPE SALAD

Steps:

• Take the grapes off the vine, rinse and dry. OPTIONAL: you can cut the grapes in half. For longevity I like to keep them whole.
• In a large bowl mix with a hand mixer the cream cheese, sour cream, sugar and vanilla until all lumps are gone and the mixture is creamy.
• Stir in optional toffee bits.
• Add the dried grapes to the cream cheese mixture.
• Stir to coat.
• In a medium bowl add the pecans and brown sugar, stir to combine.
• Evenly disburse over the top of the grapes.
• Cover with plastic wrap and refrigerate over night.
• The next day (in the morning) stir the topping mixture into the cream cheese mixture.
• The grainy texture will be gone by lunch.

CREAMY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

GRAPE CHEESECAKE

Steps:

• For the crust: Crumble shortbread and mix thoroughly with melted butter. Press into a springform pan and chill for about 30 minutes.
• For the filling: Soak gelatine in cold water.
• Beat cream cheese, creme fraiche, sugar, lemon juice and zest.
• Heat 3 tablespoons of the cream cheese mixture in a small saucepan and dissolve squeezed gelatine in the pot. Stir into remaining cream cheese mixture. Beat cream until stiff and fold into filling. Pour 1/3 of the filling onto the crust. Add ladyfingers and top with remaining filling. Chill for 2 hours.
• For the topping: Soak gelatine in cold water. Squeeze out and dissolve in 3-4 tablespoons grape juice in a small saucepan over low heat. Stir in remaining grape juice and pour over filling. For the garnish: Cur grapes cut in half and remove seeds if necessary. Top cake with grapes and apricots and chill for 3 hours. Release from pan, slice and serve.

GRAPE CHEESECAKE

Steps:

• 1. You'll Need For Cake 4 eggs, separated 3 tbsp lukewarm water 2/3 cup sugar 1 cup flour Scant 1/2 cup cornstarch 1 tsp baking powder For Filling And Topping 1lb cream cheese 2 egg yolks 2/3 cup sugar Juice of one lemon 1 envelope unflavored gelatin 2 tbsp water 1 cup whipping cream 4oz green grapes 8oz black grapes 1/2 cup grape jelly 1 cup sliced roasted almonds To Make Cake Grease bottom of 9 in spring-form pan and set aside. Preheat oven to 375°F. Beat egg yolks, water and half the sugar in large bowl until pale and creamy. Beat egg whites until stiff, fold into remaining sugar then fold into egg yolk mixture. Sift flour with cornstarch and baking powder. Fold into egg mixture. Pour into prepared pan and bake for about 40 minutes. Cool on rack for 2 hours. To Make Filling And Topping Beat cream cheese, egg yolks, sugar and lemon juice. Dissolve gelatin in water over low heat. Cool slightly. Whip cream until stiff. Fold into cheese mixture with gelatin. Cut baked cake into 2 layers. Fill with half of cream cheese mixture. Spread remaining mixture over the top layer evenly. Arrange green grapes along the edge of the cake and fill the middle area of the top with the black grapes. Chill and serve.

GRAPE CHEESECAKE

Steps:

• In a small saucepan, sprinkle gelatin over skim milk and let stand for 5 minutes to soften. Place saucepan over low heat and heat for 3-5 minutes, stirring constantly until gelatin is completely dissolved. Cool slightly. In an 8-inch springform pan, mix together crumbs and butter, then press mixture evenly over bottom of pan. In a food processor, blend cottage cheese, sugar, lemon juice, salt and gelatin mixture until smooth. Stir in grated lemon and orange peels. Spoon the cheese mixture over crust in pan. Arrange red and green grape halves on top. Refrigerate cheesecake at least 4 hours until firm. In a small saucepan, melt currant jelly over low heat. Carefully brush over grapes on cheesecake to glaze.

GOAT CHEESE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• To make the filling:
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
• Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
• Say cheesecake!
• Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
• Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

PINK GRAPEFRUIT CHEESECAKE

Steps:

• Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake., In a small bowl, mix cracker crumbs, 1 tablespoon sugar, zest and ginger; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined., Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull. , Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with fruit.

LEMON 'N GRAPE CHEESECAKE

Steps:

• Empty 1 pkg. of the gelatin into medium bowl. Add sugar; mix well. Gradually add 2/3 cup boiling water, stirring at least 2 min. until completely dissolved. Pour into blender container. Add cream cheese, cottage cheese and lemon zest; cover. Blend well. Pour into 8-inch springform pan. Refrigerate 1 hour 15 min. or until set. Arrange grapes in two clusters on top of cheesecake.
• Stir 3/4 cup boiling water into remaining dry gelatin mix in small bowl at least 2 min. until completely dissolved. Stir in cold seltzer. Place in larger bowl of ice water. Stir 5 to 7 min. or until slightly thickened (consistency of unbeaten egg whites). Carefully pour gelatin over top of cheesecake, covering grapes completely. Refrigerate 3 hours or until firm.
• Run small knife which has been dipped in hot water carefully around edge of cheesecake. Remove rim of pan. Store cheesecake in refrigerator.

20 BEST GRAPE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grape treat in 30 minutes or less!

GRAPE CHEESECAKE

Steps:

• Put the cookies in a freezer bag and beat with a rolling pin to create crumbs and set aside. Whip very well chilled whipping cream until light and fluffy. Add vanilla sugar, normal sugar, yogurt, sour cream and Mascarpone cheese to a bowl and combine well. Then add whipped cream and mix gently, until you have a homogeneous mixture. You want to retain the air in whipped cream, so that you'll have a less dense and voluminous dessert.
• Next layer the dessert. Start with the cream and end with crumbs. Add a layer of cheesecake filling at the bottom. Then arrange grapes on top and sprinkle with chocolate cookie crumbs. Repeat the process until you've used up the cheesecake filling, grapes and crumbs. Done!

UPSIDE-DOWN GRAPE AND MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.
• Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.
• Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.
• Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.
• An Italian cream cheese; sold at many supermarkets and at Italian markets.