Ingredients for Vanilla Bean Cheesecake Ruby Topping
- Vanilla Cream Filled Sandwich Style Cookies
- Unsalted Butter
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling) + ½ cup granulated sugar (for topping)
- 1 vanilla bean (split and seeds scraped)
- Whipping Cream
- 3 (8-ounce) packages cream cheese
- ¼ teaspoon salt
- 4 large eggs
- Fresh Cranberries
- Frozen Cranberry Juice Concentrate
- Water
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How to Make Vanilla Bean Cheesecake Ruby Topping
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with 2 ¾-inch-high sides in foil.
- Make the crust: In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Pulse until crumbs are moist and clump together.
- Press the crumb mixture into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes. Let cool completely.
- Make the vanilla bean cream: In a small saucepan, combine 1 cup heavy cream, 1 vanilla bean (split and seeds scraped), and the scraped vanilla bean seeds. Bring to a simmer over medium heat. Remove from heat, let cool completely, and discard the vanilla bean pod.
- Make the cheesecake filling: In a food processor, beat 3 (8-ounce) packages cream cheese, 1 ½ cups granulated sugar, and ¼ teaspoon salt until completely smooth and creamy. Stop frequently to scrape down the sides of the bowl.
- Add the cooled vanilla bean cream and blend until combined.
- Add 4 large eggs one at a time, processing for 5 seconds after each addition and scraping down the sides of the bowl. Mix until just combined. Do not overmix.
- Pour the filling into the prepared crust. Place the springform pan in a larger roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the oven and the water bath. Let cool completely on a wire rack.
- Refrigerate for at least 6 hours, or preferably overnight.
- Make the ruby red grapefruit topping: In a medium saucepan, combine 1 cup ruby red grapefruit juice, ½ cup granulated sugar, and 2 tablespoons cornstarch. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 3 minutes.
- Press the mixture through a fine-mesh sieve into a bowl. Let cool slightly.
- Spoon the warm topping evenly over the chilled cheesecake.
- Refrigerate for at least 2 hours, or until the topping is set. Garnish as desired before serving.
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
2104g
Fat
1115g
Carbs
209g
