Gingered-Grapefruit Cheesecake
- 16 graham cracker sheets
- 1/2 cup chopped candied ginger
- 1/2 teaspoon kosher salt
- 1/2 cup (4 oz.) unsalted butter, melted
- 4 (8-oz.) pkg. cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tablespoons grapefruit zest plus 2 Tbsp. fresh juice (from 1 grapefruit)
- 1/4 cup SUB_RECIPE_LINK {Candied Grapefruit Syrup} {150547}
- 2 teaspoons vanilla extract
- 2 cups sweetened whipped cream
- SUB_RECIPE_LINK {Candied Grapefruit Peel} {150547}
- Preheat oven to 350u0b0F. Process graham crackers, ginger, and salt in a food processor until finely chopped. Add butter, and process until combined. Press mixture on bottom and 1 to 1 1/2 inches up the sides of a lightly greased 9-inch springform pan. Bake in preheated oven until lightly golden, about 12 minutes. Cool completely, about 30 minutes. Lower oven temperature to 325u0b0F.
- Beat cream cheese and sugar with an electric mixer on medium until smooth, about 4 minutes, stopping to scrape down sides of bowl as necessary. Add eggs, 1 at a time, beating just until incorporated. Add zest, juice, syrup, and vanilla, and beat just until combined. Pour into prepared crust.
- Bake in preheated oven until center is almost set, 1 hour to 1 hour and 10 minutes. Cool completely in pan on a wire rack, about 4 hours. Cover and transfer to refrigerator; chill 8 to 24 hours. Top with whipped cream and Candied Grapefruit Peel.
graham cracker sheets, candied ginger, kosher salt, unsalted butter, cream cheese, sugar, eggs, fresh juice, syrup, vanilla, cream
Taken from www.myrecipes.com/recipe/gingered-grapefruit-cheesecake (may not work)