Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Pink Grapefruit Cheesecake




Source of Recipe


Krista Lanphier on tasteofhome.com


Recipe Introduction


I made this cheesecake for Easter 2016. It was very good, though fluffier than I really care for. I like a really dense cheesecake. The flavor is very fresh and delicious. I think that you could add a teaspoon of grapefruit peel to the batter of the cake in addition to the one in the crust and punch up the grapefruit flavor. I used sectioned oranges and grapefruits to top the cheesecake, but I think little wedges of that pink grapefruit candy would be great, too. Note that this is a SMALL cheesecake and calls for a 6-inch springform pan.


Recipe Link: http://www.tasteofhome.com/recipes/pink-grapefruit-cheesecake?pmcode=IPIDC01T&_cmp=SlowCooker&_ebid=SlowCooker3/9/2016&_mid=89058&ehid=B1CF19F17ABF52680DD96E4FF5BE8A5384672527

List of Ingredients




CRUST:
3/4 cup graham cracker crumbs
1 tablespoon plus 2/3 cup sugar, divided
1 teaspoon grated grapefruit peel
1/4 teaspoon ground ginger
2-1/2 tablespoons butter, melted
CHEESECAKE:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 tablespoons pink grapefruit juice
2 eggs, lightly beaten
TOPPING:
Sectioned orange slices
Sectioned pink/red grapefruit slices
Kumquat slices


Recipe



Grease a 6-inch springform pan and put on a double thickness of heavy-duty foil (about 12-inches square). Wrap the foil around the bottom and sides of the pan. Pour an inch of water into a 6-quart slow cooker. MAKE A RACK: stack two pieces of foil, 24-inches long, together. Starting with the long side, roll up and then curve into a circle. Shape to fit the slow cooker and insert.

In a bowl, mix the crumbs, 1 T. sugar, grapefruit peel and ginger. Stir in the melted butter and press into the bottom and up the sides of the springform pan.

In another bowl, beat the cream cheese and sugar until smooth. Mix in the sour cream and grapefruit juice. Add the eggs and beat on low just until combined.

Pour into the crust and put the pan on top of the coil of aluminum. Place 2 layers of paper towels on top of the slow cooker and put the lid on. Cook on HIGH for 2 hours. Do NOT remove the lid. Turn the slow cooker off and let stand for 1 hour.

Take the pan out of the cooker. Cool the cheesecake on a wire rack for 1 hour. Run a knife around the sides of the cheesecake, but don’t remove the side rim. Chill overnight, covered. When ready to serve remove the rim and top with the citrus topping.

Yield: 6 servings.