Best 2 Pink Grapefruit Cheesecake Recipes

Are you seeking a delightful and refreshing dessert to tantalize your taste buds? If so, a pink grapefruit cheesecake may be your perfect choice. This delectable cheesecake combines the bright and vibrant flavor of pink grapefruit with a creamy and tangy filling, resulting in a delightful symphony of flavors. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through creating a masterpiece that will surely impress your family and friends. With its citrusy tang and smooth, velvety texture, a pink grapefruit cheesecake is a perfect dessert for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PINK GRAPEFRUIT CHEESECAKE

Pink Grapefruit Cheesecake image

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

Ingredients

3/4 cup graham cracker crumbs
1 tablespoon plus 2/3 cup sugar, divided
1 teaspoon grated grapefruit zest
1/4 teaspoon ground ginger
2-1/2 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 tablespoons pink grapefruit juice
2 large eggs, lightly beaten
Fresh citrus fruit, optional

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

Ginger and Pink Grapefruit Cheesecake image

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

Ingredients

Crust
20 whole graham crackers, coarsely broken
6 tablespoons sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely chopped crystallized ginger
Filling
1 1/3 cups heavy whipping cream
1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
1 cup ginger preserves
1 tablespoon water
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon ground ginger
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
Topping
2 large pink or ruby grapefruits
Finely chopped crystallized ginger

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.

Tips:

Use fresh pink grapefruits: Fresh pink grapefruits provide the best flavor and texture for the cheesecake. Avoid using canned or frozen grapefruit, as they will not produce the same results.
Zest the grapefruits before juicing them: Zesting the grapefruits before juicing them will help release the flavorful oils from the rind, which will enhance the taste of the cheesecake.
Use high-quality cream cheese: High-quality cream cheese will produce a smooth and creamy cheesecake. Avoid using low-fat or non-fat cream cheese, as they will not produce the same rich flavor and texture.
Beat the cream cheese until smooth: Beating the cream cheese until smooth will help prevent lumps in the cheesecake. Make sure to beat the cream cheese for at least 2 minutes, until it is light and fluffy.
Add the sugar gradually: Adding the sugar gradually will help prevent the cheesecake from curdling. Add the sugar in small increments, beating well after each addition.
Use a water bath: Baking the cheesecake in a water bath will help prevent the cheesecake from cracking. The water bath also helps to distribute the heat evenly, resulting in a more evenly cooked cheesecake.
Chill the cheesecake before serving: Chilling the cheesecake before serving will help it set properly. Chill the cheesecake for at least 4 hours, or overnight, before serving.

Conclusion:

This pink grapefruit cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The cheesecake is made with a creamy filling that is infused with the bright and tangy flavor of pink grapefruit. The cheesecake is then topped with a layer of pink grapefruit sauce, which adds an extra burst of flavor. This cheesecake is sure to be a hit with everyone who tries it.