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Gingered-Grapefruit Cheesecake

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Active time 45 mins
Total, including chilling time 10 hrs
Yield

Serves 10

Ingredients

  • 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}]

How to Make It

  1. Preheat oven to 350°F. 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 325°F.

  2. 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.

  3. 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.