Pink Grapefruit Cheesecake
This is the Pink Grapefruit Cheesecake recipe.
- Prep: 15 min
- Cooking: 15 min
- Refrigeration: 3 h 30
Ingredients
- 1 cup (250 mL) Honey Maid Graham Wafer Crumbs
- 1/4 cup (60 mL) butter melted
- 2 pouches (1/4 oz/7 g each) Knox unflavoured gelatine
- 1/2 cup (125 mL) cold water
- 3/4 cup (180 mL) sugar
- 1 pkg (8 oz/250 g) Canadian Cream cheese (brick-style)
- 1 cup (250 mL) sour cream
- 1 tsp (5 cm) vanilla extract
- 2 small ruby red grapefruits peeled and sliced
- 1 tbsp (15 mL) finely chopped candied ginger
- 1 tsp (5 mL) grated lime zest
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Preparation
Preheat oven to 350°F (180°C).
Combine crumbs with melted butter. Press into 8-in (20 cm) round springform pan or 8-in (20 cm) pie plate. Bake in preheated oven for 10 minutes. Set aside.
In small saucepan, sprinkle gelatine over water and let stand for 1 minute. Stir in sugar and cook, stirring, over low heat until dissolved. Remove from heat.
Beat Canadian Cream Cheese until very smooth. Beat in sour cream and half of the warm gelatine mixture. Spoon onto prepared crust in pan. Smooth top. Refrigerate for about 30 minutes or until firm enough to hold topping.
Cut off peel and white pith from grapefruit. Holding it over a bowl, cut segments from between membranes. Stir grapefruit slices, ginger and lime rind into remaining gelatine mixture. Heat over low heat if necessary. Let cool to room temperature. Spread grapefruit mixture gently over cream cheese mixture.
Refrigerate for about 3 hours or until set. Remove sides of pan and slice into wedges.
