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“this is a refrigerator cheesecake...8 inch springform pan..”
3hrs 15mins

Ingredients Nutrition


  1. Grease a 8 inch spring form pan and line with wax paper.
  2. Melt butter over low heat and add to crumbs.
  3. Press into the bottom of prepared pan.
  4. Set aside.
  5. Cream cheese beating whipping well.
  6. Add yogurt, and zest and beat until smooth.
  7. Fold in the whipped cream.
  8. Combine gelatin with water in a small saucepot and simmer until dissolved completely.
  9. Cool slightly.
  10. Stir into the creamed mixture.
  11. In a small bowl beat eggs with the honeyuntil thick and foamy, and will hold a ribbon when drawn over the surface.
  12. Fold the beaten eggs into mixture.
  13. Spoon into the prepared crust.
  14. Refrigerate 4 hours or until set.
  15. Topping.
  16. Peel and cut orange segments.
  17. Catch all the juices in a small sauce pot.
  18. Set the orange pieces aside.
  19. Add lemon juice to the orange juice.
  20. Stir in the sugar and bring to a boil.
  21. Combine the cornstarch with water.
  22. Stir now into the citrus juices.
  23. Simmer until thickened.
  24. Cool.
  25. When cheesecake has Set spread the topping over cake.
  26. Cool completely before removing from pan.
  27. Peel and slice Kiwi.
  28. Slice grapes.
  29. Arrange orange, Kiwi, and grapes on cake, just at serving--.

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