GRAPEFRUIT ORANGE CHEESECAKE

FOR CRUST:
2 cups crushed coconut cookies
1/2 cup melted butter
2 teaspoons grated lemon rind
FOR FILLING:
2 grapefruit
3 oranges
3 eggs, divided use
2/3 cup sugar
1/8 teaspoon salt
1/2 cup orange juice, divided use
1 1/4 tablespoons gelatin
1/4 cup water
1 lb. cream cheese, softened
1 1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup heavy cream

CRUST:
Mix together the crushed cookies, melted butter, and lemon rind. Firmly press on the bottom of a 9 inch springform pan; set aside.

FILLING:
Peel the grapefruit and the oranges and cut the segments into small pieces; set aside.

Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens to form a custard. Remove from heat.

Soak the gelatin in the 1/4 cup water for 5 minutes. Stir into the warm custard until dissolved.

Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces.

Lightly whip the heavy cream and beat the egg whites* until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.

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*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs