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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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8 inch spring form unbaked cheesecake. Ingredients:
1/3 cup melted butter |
1 3/4 cups crushed graham cracker crumbs |
8 ounces cream cheese |
2/3 cup plain yogurt |
2/3 cup whipping cream |
1 pint grapefruit, zest of |
1 pink grapefruit, juice of |
1/3 cup campari |
4 teaspoons unflavored gelatin |
2 tablespoons water |
2 whole eggs |
1/4 cup sugar |
2 pink grapefruit |
2 kiwi |
4 maraschino cherries, sliced |
Directions:
1. Grease and 8 inch springform pan.
2. Melt butter and mix with crumbs.
3. Press into the pan.
4. Set aside.
5. Beat cream cheese, yogurt and whipping cream until smooth.
6. Beat in the zest, juice and Campari.
7. Combine the gelatin with water and simmer until dissolved.
8. Cool slightly.
9. Stir into the whipped mixture.
10. Beat eggs with sugar until thick and holds a ribbon.
11. Fold into mixture.
12. Spoon into prepared crust.
13. Refrigerate 4 hours.
14. Garnish with grapefruit segments, sliced kiwi and cherries.
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