PINK GRAPEFRUIT CHEESECAKE
Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. You'll be amazed at the results! -Krista Lanphier, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 515 calories, Fat 37g fat (21g saturated fat), Cholesterol 171mg cholesterol, Sodium 404mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 0 fiber), Protein 8g protein.
GINGER AND PINK GRAPEFRUIT CHEESECAKE
Provided by Dorie Greenspan
Categories Cake Milk/Cream Food Processor Mixer Egg Ginger Dessert Bake Wedding Cream Cheese Grapefruit Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For crust:
- 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.
- For filling:
- 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.
- For topping:
- 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.
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.
PINK GRAPEFRUIT LEMONADE
Make and share this Pink Grapefruit Lemonade recipe from Food.com.
Provided by Ceezie
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes.
- Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups.
- When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes.
Nutrition Facts : Calories 75.7, Fat 0.1, Sodium 0.7, Carbohydrate 20.2, Fiber 0.1, Sugar 17.9, Protein 0.2
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
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NEW YORK–STYLE CHEESECAKE WITH PINK GRAPEFRUIT AND …
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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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