This recipe is from Anabel Trudeau, pastry chef at Take the Cake in Houston. Texas Rio Star grapefruit is preferred because it is so incredibly sweet.
Ingredients
- 1 grapefruit (Texas Rio Star preferred)
- 1/2 cup water
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 1/4 cup brown sugar
- 8-ounce package whipped cream creese
- 1/2 cup sour cream
- 1/4 cup fresh squeezed grapefruit juice (Texas Rio Star recommended)
- 1-2/3 cups whipping cream, whipped
- 9-inch graham cracker crust
- fresh mint sprigs, optional garnish
Instructions
- Peel and section grapefruit. Set aside.
- In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook over low heat 3 minutes or until gelatin is completely dissolved; cool.
- In a large bowl, beat the sugar, brown sugar and cream creese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well.
- Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about 4 hours. Top with grapefruit sections and fresh mint.
- Makes 1 cheesecake.
Recipe Card powered by
Graham Cracker Crust
- 6 tablespoons butter, melted
- 1-1/2 cups graham cracker crumbs (about 24 graham crackers)
- 1/4 cup sugar
In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.
Press the mixture in the bottom and up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes in a preheated 350°F degree oven. Cool completely before adding filling.