Citrus Fruit Cheesecake Recipe

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Citrus Fruit Cheesecake

Makes 8-10 slices

Citrus Mousse:

3 pink grapefruit peeled and cut into wedges (reserve the juice)

1 orange peeled and cut into wedges (reserve the juice)

1 grapefuite peeled and cut into wedges (reserve the juice)

1 1/2 teaspoons unflavored gelatin

1/4 cup cornstarch

1 cup white wine

3/4 cup granulated sugar

Cream Cheese Filling:

2 tablespoons unflavored gelatin

1/4 cup of cold water

2/3 cup ricotta cheese

2/3 cup plain yogurt

3/4 cup granulated sugar grated zest and juice of 1/2 lemon

1 1/2 cups heavy cream

Glaze:

1/4 cup milk

2 tablespoons heavy cream

1 tablespoon granulated sugar

2 tablespoons water

2 tablespoons honey

7 oz semisweet chocolate coarsely chopped.

Candied Oranges:

1/2 stick of softened butter

1/2 cup granulated sugar

2 oranges thinly sliced

1. Citrus Mousse: Measure the reserved citrus juices. You should have about 2 cups. Sprinkle the gelatin over 1 3/4 cups of the reserved juice in a medium saucepan. Let stand 1 minute. Mix together the cornstarch and the remaining juice in a small bowl.

2. Bring the wine and sugar to a boil over medium heat. Stir in the cornstarch mixture and continue boiling until the mixture thickens. Add the grapefruit and orange segments. Remove from the heat and add the gelatin mixture.

3. Creamy Cheese Filling: Sprinkle the gelatin over the water in a small saucepan. Let stand 1 minute. Stir over low heat until the gelatin has completely disolved. Beat the ricotta yogurt and sugar in a large bowl with an electric mixer at medium speed until creamy.

4. Beat in the lemon zest and juice. Stir in the gelatin mixture. With mixer at high speed, beat the cream in a large bowl until stiff. Use a large rubber spatula to fold the cream into the lemon mixture. Place the cake on a serving plate and surround with springform pan sides. Spread with the citrus mousse. Spread the filling on top. Refrigerate for 3 hours or until set.

5. Glaze: Bring the milk, cream, sugar, water and honey to a boil in a small saucepan over low heat, stirring constantly. Remove from the heat and stir in the chocolate until melted. Remove the pan sides. Spoon the glaze over the top. Refrigerate for 1 hour.

6. Candied Oranges: Melt the butter and sugar in a medium saucepan over low heat. Add the orange slices and cook until oranges begin to caramelize. Arrange the oranges in a circle around the edge of the cake.

7. Enjoy!