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

Make one or two days ahead and store in refrigerator.

INGREDIENTS
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

METHOD
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.