Cheesecake, Pink Grapefruit
Source of Recipe
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Recipe Link: http://www.gohugos.com/recipeShow.cfm?recipe_id=37908 Cheesecake, Pink Grapefruit
1 cup plain graham cracker crumbs
1/2 cup melted butter, (1 stick, 8 tablespoons)
2 peeled pink grapefruits
1, 1/4 ounce packet unflavored gelatin, (1 tablespoon)
1, 8 ounce package softened cream cheese
2/3 cup half + half
2 tablespoons powdered confectioners sugar
grated peel of 1 lemon
juice of 1 lemon
4 egg whites
Mix the cracker crumbs with the butter.
Press 2/3 of crumb mixture onto the bottom of a 9 inch
spring form pan. Place in refrigerate and let chill.
Holding the grapefruits over a colander, which is over
a bowl, to catch juices, make sure all the pith is removed
from the grapefruits. Remove the grapefruit sections from
the membranes. Discard membranes. Set sections aside.
Squeeze membranes into the bowl to remove as much of
the juice as possible.
Sprinkle the gelatin over the juice.
Let set for 2 - 3 minutes, until gelatin softens.
Set the bowl of gelatin in a pan of hot water and stir until
all of the crystals are dissolved. Set aside.
In another bowl, beat together the cream cheese, half + half
and sugar. Stir in the gelatin, lemon peel and lemon juice.
Use a large bowl to whisk the egg whites until stiff.
Fold into cream cheese mixture.
Pour on top of the crust and refrigerate until set.
To serve:
Remove cheesecake from pan. Decorate with the grapefruit sections.
Press the remaining crumbs evenly onto the sides of the cheesecake.
Makes 6 to 8 servings.
Nutritional info per 1/6th size serving:
Total Fat 36g, Saturated Fat 21g, Cholesterol 95mg,
Sodium 410mg, Carbohydrate 45g , Dietary Fiber 2g ,
Sugars 7g, Protein 10g
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