Best 7 Ginger And Pink Grapefruit Cheesecake Recipes

PINK GRAPEFRUIT CHEESECAKE

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.

GINGER AND PINK GRAPEFRUIT CHEESECAKE

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

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)

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 LEMONADE CHEESECAKE

Steps:

• Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
• Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time, beating well after each addition.
• Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
• Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan; turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
• Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.

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.

GINGER AND SYRUP CHEESECAKE

Steps:

• Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
• Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
• Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
• To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
• To serve, garnish with a sugar twist.