Pink Grapefruit Cheesecake Recipes

GRAPEFRUIT CHEESECAKE

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.

NO-BAKE GRAPEFRUIT CHEESECAKE

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.

CITRUSY CHEESECAKE

Steps:

• Make the crust: Heat oven to 325 degrees.
• Pulse cookies in a food processor until you've got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling.
• Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture.
• Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on.
• Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes.
• Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it's even smoother and creamier than before (a miracle!), another 30 seconds or so.
• Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.
• Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)
• To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.

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

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.