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Grapefruit Cheesecake

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A delightful grapefruit cheesecake that combines creamy filling with tangy citrus and a crispy graham cracker crust.

Ingredients

Scale
  • 2 large pink grapefruits, juiced and zested
  • 250g graham crackers, crushed
  • 100g unsalted butter, melted
  • 500g full-fat cream cheese, softened
  • 200ml heavy whipping cream
  • 150g powdered sugar
  • 2 teaspoons vanilla extract
  • 14g unflavored gelatin powder
  • 4 tablespoons cold water
  • 100g granulated sugar
  • Pink food coloring, optional
  • Fresh mint sprigs for garnish
  • Grapefruit segments for topping

Instructions

  1. Mix the crushed graham crackers with melted butter and press firmly into a springform pan. Chill for 20 minutes to set the crust.
  2. Bloom the gelatin in cold water for 5 minutes, then dissolve by heating gently. Set aside to cool.
  3. Beat the cream cheese until smooth, then add powdered sugar and vanilla extract. Fold in the heavy whipping cream to create a light, airy mixture.
  4. Stir the cooled gelatin into the cheesecake filling, ensuring it’s evenly distributed. Pour this mixture over the chilled graham cracker crust and refrigerate for 1 hour until it firms up.
  5. Heat the grapefruit juice with granulated sugar until dissolved. Stir in the softened gelatin and optional pink food coloring, then cool the mixture to room temperature.
  6. Pour the cooled grapefruit jelly over the set filling and refrigerate for at least 3 hours until fully firm and ready to enjoy.
  7. Release the cheesecake from the springform pan. Pipe whipped cream rosettes around the edge, topping with fresh grapefruit segments and mint sprigs. Slice cleanly and serve chilled for maximum delight.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cheesecake can become even more flavorful as it rests.

Nutrition

Find it online: https://pinrecipezbylinaa.com/grapefruit-cheesecake/

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