GRAPEFRUIT CHEESECAKE
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
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)
Provided by á-81356
Number Of Ingredients 16
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.
NO-BAKE GRAPEFRUIT CHEESECAKE
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
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
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- Preheat oven to 350°F. Grease bottom and sides of a 9-inch springform pan with softened butter. Wrap underside and outside in a double layer of aluminum foil.
- Place graham crackers, brown sugar, and salt in bowl of a food processor. Pulse until combined, about 3 times. Add melted butter, and pulse until fully incorporated, about 10 times. Press crust evenly onto bottom of prepared pan, and bake in preheated oven until crust is lightly browned, about 15 minutes. Transfer to a wire rack, and cool completely, about 30 minutes.
- While crust cools, combine cream cheese, sour cream, and granulated sugar in bowl of a stand mixer. Beat on medium speed until smooth, 4 to 5 minutes, stopping to scrape sides of bowl as needed. Reduce speed to medium-low, and add eggs and egg yolk, one at a time, beating well after each addition. Stir in vanilla. Pour filling over crust, and smooth top.
- Place springform pan in a roasting pan. Add boiling water to roasting pan to reach halfway up sides of springform pan. Bake in preheated oven until top is lightly browned and cheesecake is set around edges but still jiggly in middle, 1 hour to 1 hour and 15 minutes. Remove cheesecake from water bath, and transfer to a wire rack to cool completely, about 2 hours. Remove foil around pan, and discard. Cover cheesecake in pan with plastic wrap, and chill at least 8 hours or up to 4 days.
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