Grape Cheesecake Recipes
GRAPE CHEESECAKE
A Cheesecake That is Just "Vine"
Provided by Opal Jackson-Cakmak
Categories Other Desserts
Number Of Ingredients 1
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.
LEMON 'N GRAPE CHEESECAKE
Clusters of glazed green and red grapes give this creamy lemon cheesecake a very professional look. Only you will know it took just 20 minutes to prep!
Provided by My Food and Family
Categories Recipes
Time 4h35m
Yield Makes 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 27 g, Protein 7 g
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