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Sharp Grapefruit Cheesecake

chef.alexande's picture
Ingredients
  Gelatin 15 Gram
  Cold water 45 Milliliter (3 Tablespoon)
  Cream cheese 450 Gram
  Concentrated unsweetened grapefruit juice 170 Gram, thawed (1 Can)
  Caster sugar 75 Gram
  Double cream 300 Milliliter
  Digestive biscuits 100 Gram
  Butter 50 Gram
  Demerara sugar 25 Gram
Directions

MAKING
1) In a small basin with cold water, put the gelatine. Allow to stand for 5 minutes.
2) In a pan of simmering water, place the gelatine and allow it to dissolve till the gelatine has become clear. Take off the heat and keep aside to cool.
3) Cream the cheese till it has softened and then gradually beat in the grapefruit juice as well as the caster sugar.
4) Add the cooled gelatine and stir well.
5) Whisk the cream till it has thickened but is still not stiff. Fold into the cheesecake mixture.
6) Turn the concoction into a lightly greased 8-inch cake tin. Put in the fridge.
7) Finely crush the biscuits.
8) In a pan, melt the butter. Add the biscuit crumbs and Demerara sugar and stir well. Press the mixture over the cheesecake.
9) Freeze by covering the cake tin with a lid of foil, labelling and freezing.

SERVING
10) Thaw the frozen cake overnight in the fridge and turn it out. Serve as preferred, with either side up. Garnish with whipped cream, strawberries or raspberries.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Freezed
Dish: 
Cake
Ingredient: 
Cheese
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes
Servings: 
4

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