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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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GRAPEFRUIT CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Navarro Estate in Arlington, Texas in 1986. Ingredients:
2 cups crushed coconut cookies |
2 teaspoons grated lemon rind |
1/2 cup melted butter |
2 grapefruits |
3 oranges |
3 eggs |
2/3 cup sugar |
1/8 teaspoon salt |
1/2 cup orange juice |
1-1/4 tablespoons gelatin |
1/4 cup water |
1 pound cream cheese |
1-1/4 tablespoon lemon juice |
2 teaspoons grated orange rind |
1 teaspoon grated lemon rind |
2/3 cup cream |
Directions:
1. Mix together crushed cookies, lemon rind and melted butter.
2. Firmly press on bottom of a spring form pan.
3. Peel grapefruit and oranges then cut segments into small pieces.
4. Separate 2 eggs and combine yolks, whole egg, sugar, salt and juice in top of double boiler.
5. Place over simmering water and cook stirring constantly until mixture thickens.
6. Remove from heat.
7. Soak gelatin in water for 5 minutes then stir into warm custard until dissolved.
8. Press cream cheese through strainer and beat with remaining juices and rinds until smooth.
9. Beat into custard then fold in grapefruit and orange pieces.
10. Lightly whip cream and beat egg whites until they form soft peaks.
11. Fold cream and egg whites into cheese mixture then pour into prepared pan and chill overnight.
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