N.Y. Cheesecake Cremeux with Campari Grapefruit
Speed
Simplicity
Tastiness
Delicious!
This was so unique and such a winner! Will definitely make more than once again!
Ingredients
Campari Grapefruit
- 4 Ruby Red Grapefruit
- 0.5 cup Campari liquer
- 0.25 cup Water
- 2 tablespoons Sugar
N.Y. Cheesecake Cremeux
- 1.5 cups Cream Cheese room temperature
- 0.5 cups Sugar
- pinch Salt
- 1 tablespoons lemon juice
- 0.5 cups Heavy Cream whipped to medium peaks
Instructions
Campari Grapefruit
- Segment Ruby Red grapefruits. Meanwhile in small saucepan, dissolve sugar in Campari and water. Pour mixture while hot over grapefruit segments; set aside to cool.
N.Y. Cheesecake Cremeux
- In a stand mixer fitted with the paddle attachment, beat cream cheese until it is free of lumps.
- Stream in sugar, salt, and lemon juice.
- Fold in the cream in three additions, sacrificing a small amount first and then adding in two separate additions.
- To serve, layer cremeux and Campari-soaked grapefruit into chilled serving glasses, crumble Graham crackers over the top, and garnish with a grapefruit segment.
Graham Crackers
- Crumble one packet Graham Crackers to layer in dessert
So, what is more iconic and beloved than a New York style Cheesecake? Not much past American apple pie! This “cremeux”– just a fancy way of saying “creamy”– is a lighter take on this amazingly decadent dessert stronghold. Here we have added Campari, the famous grapefruit-based liquor, to grapefruit segments, which take them up a notch in color and flavor. Paired with the NY Cheesecake Cremeux it is a combination not to be beat!
We have called for Graham Crackers to be crumbled on top, as an ode to the crust of the Cheesecake itself, but for our gluten-free hosts, any crunchy garnish your heart desires will definitely do! Perhaps a few pistachios candied in honey, or even some gluten-free toasted coconut just to top it off! Either way, you could even go to the trouble of making a proper graham cracker crust. But the point here is easy breezy, so do what you can to give yourself a break! Alright then, on to the good stuff: the food!
For the Ruby Red grapefruit segments: now, mind you in French these are called ‘supremes' as in– the most supreme part of the fruit! What you do is first take the sharpest chef's knife you have, and trim the stem and bottom ends off the grapefruit. You want to just see the inner flesh through the cuts. Then go around the grapefruit from top to bottom along the sides, shaving off the peel with your knife so close that it exposes all the juicy fruit flesh of the inside, so that when you are done you have the beautiful red orb of grapefruit left exposed.
Then the final touch, cut against the membranes of the segments of the grapefruit to reveal the “supreme”– the wedge of pure grapefruit goodness! Congratulate yourself on a job well done and place it gently in a bowl. If you like, perform this task above a small container so you can drink the juices of your efforts later, as there will likely be a lot of excess juice pouring off! Drink your fresh juice to a new professional chef knife skill learned!
Meanwhile in small saucepan, dissolve sugar in Campari and water. Pour mixture while hot over grapefruit segments and arrange them so they are covered; set aside to cool.
!N.Y. Cheesecake Cremeux
In a stand mixer fitted with the paddle attachment, beat the cream cheese until it is free of lumps, beginning first on low speed then increasing to high speed and aerating, 3-5 minutes.
Reduce the speed to low and stream in sugar, salt, and lemon juice and mix on medium speed to combine. Take the mixing bowl off the mixer and use a spatula to scrape the bottom of the bowl and the paddle attachment. Place back on the mixer and blend well on medium speed to full incorporate any bits that did not make it before.
Fold in the whipped cream in two additions, sacrificing a small amount first and then folding in very gently at the end.
To serve, layer cremeux and Campari-soaked grapefruit into chilled serving glasses, crumble Graham crackers over the top, and garnish with a grapefruit segment.
Ingredients
Campari Grapefruit
- 4 Ruby Red Grapefruit
- 0.5 cup Campari liquer
- 0.25 cup Water
- 2 tablespoons Sugar
N.Y. Cheesecake Cremeux
- 1.5 cups Cream Cheese room temperature
- 0.5 cups Sugar
- pinch Salt
- 1 tablespoons lemon juice
- 0.5 cups Heavy Cream whipped to medium peaks
Instructions
Campari Grapefruit
- Segment Ruby Red grapefruits. Meanwhile in small saucepan, dissolve sugar in Campari and water. Pour mixture while hot over grapefruit segments; set aside to cool.
N.Y. Cheesecake Cremeux
- In a stand mixer fitted with the paddle attachment, beat cream cheese until it is free of lumps.
- Stream in sugar, salt, and lemon juice.
- Fold in the cream in three additions, sacrificing a small amount first and then adding in two separate additions.
- To serve, layer cremeux and Campari-soaked grapefruit into chilled serving glasses, crumble Graham crackers over the top, and garnish with a grapefruit segment.
Graham Crackers
- Crumble one packet Graham Crackers to layer in dessert
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