Grapefruit Cheesecake

  • Grapefruit Cheesecake

Grapefruit Cheesecake


(makes 1 x 20cm cheesecake/serves 10-12)


Make one or two days ahead and store in refrigerator.




250g (1 packet) gingernuts

120g unsalted butter (melted)

520g (2-4) grapefruit (peeled and all pith removed)

1 grapefruit (additional to above)

8g (1 tbsp) gelatine powder

2 eggs (separate one egg)

150g (3/4 cup) sugar

1/8 tsp salt

340g Philadelphia cream cheese( diced and at room temperature)

1 tsp finely grated grapefruit zest

15ml (1 tbsp) lemon juice

1 tsp finely grated lemon zest

1/2 tsp vanilla essence

280ml (1 cup + 2 tbsp) cream

extra whipped cream for serving




· Into bowl of a food processor fitted with a metal blade place one third of gingernuts and process to fine crumbs. Transfer to a bowl. Continue with remaining gingernuts.


· Add butter to gingernuts and mix until fully combined.


· Transfer crumbs to a 20cm round, loose-bottomed, springform cake tin and press firmly and evenly into base and two-thirds of the way up the sides of the tin.


· Place in refrigerator for one hour or until firm.


· Segment the first measure of grapefruit over a bowl removing all white membrane. Place segments onto a paper towel lined tray. Squeeze juice from membrane into bowl.


· Squeeze juice from additional grapefruit and add to existing juice. Measure out half-cup juice.

· From the half-cup juice take 2 tablespoons and place into a bowl. Sprinkle gelatine onto juice and leave for 10 minutes or until it forms a sponge.


· Into a small pot break the one whole egg and add egg yolk, sugar, salt and 1 tablespoon of the measured grapefruit juice.


· Place over a low heat and stir until a thick, smooth custard is reached. Remove from heat, add gelatine mixture and stir to combine. Cool.


· Into the bowl of an electric mixer fitted with a paddle place cream cheese, remaining measured grapefruit juice, grapefruit zest, lemon juice and lemon zest, and mix until creamy and smooth.


· Add custard mixture and mix until smooth and combined. Remove bowl from electric mixer.


· Place vanilla and cream in a bowl and whisk until stiff peaks form.


· Into a separate small bowl place egg white. Whisk until soft peaks form.


· Divide grapefruit segments into two-thirds and one-third.


· Gently fold vanilla cream, egg white and two-thirds grapefruit segments into cream cheese mixture until evenly combined.


· Spoon into prepared gingernut crust. Gently wobble to encourage a smooth top. Cover, and refrigerate overnight, or until set.


· To serve decorate with remaining grapefruit segments and serve with extra whipped cream.