Ginger and Pink Grapefruit Cheesecake

Name: Ginger and Pink Grapefruit Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 907 grams packages cream cheese, room temperature; 12 servings Finely chopped crystallized ginger; 4 larges eggs; 1 inch long) piece fresh ginger, peeled, cut into very thin rounds; 237 milliliters ginger preserves; 20 whole graham crackers, coarsely broken; 2 larges pink or ruby grapefruits; 1 Tbsp ground ginger; 315 milliliters heavy whipping cream; 0 teaspoons salt; 296 milliliters sugar; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 teaspoons vanilla extract; 1 Tbsp water

This vegetarian recipe serves 12. One portion of this dish contains roughly 9g of protein, 47g of fat, and a total of 649 calories. If you have vanillan extract, ground ginger, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Oven

Blend graham crackers and sugar in processor to coarse crumbs.

Ingredients you will need

Graham Crackers

Sugar

Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.

Ingredients you will need

Ginger

Crust

Equipment you will use

Oven

Stack 3 long sheets of 18-inch-wide foil on work surface.

Equipment you will use

Aluminum Foil

Place cake pan in center. Fold foil snugly up sides of pan.

Equipment you will use

Cake Form

Aluminum Foil

Bring cream and fresh ginger to simmer.

Ingredients you will need

Fresh Ginger

Cream

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.

Ingredients you will need

Preserves

Ginger

Cream

Jelly

Water

Equipment you will use

Sauce Pan

Bowl

Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt.

Ingredients you will need

Ginger Powder

Cream Cheese

Vanilla

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add eggs, 1 at a time, beating well.

Ingredients you will need

Egg

Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream.

Ingredients you will need

Ginger

Cream

Jelly

Transfer to prepared crust.

Ingredients you will need

Crust

Place cake pan in large roasting pan.

Equipment you will use

Roasting Pan

Cake Form

Pour enough hot water into roasting pan to come halfway up sides of cake pan.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Cake Form

Place cake in water bath in oven.

Ingredients you will need

Water

Equipment you will use

Oven

Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours.

Equipment you will use

Oven

Remove from water.

Ingredients you will need

Water

Remove foil.

Equipment you will use

Aluminum 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.

Ingredients you will need

Ginger

Jelly

Line large plate with several layers of paper towels.

Equipment you will use

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.

Ingredients you will need

Grapefruit