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.
