Pink grapefruit cheesecake

Pink grapefruit cheesecake

By
From
B.I.Y. Bake It Yourself
Serves
8-10

Cheesecakes are a really easy and delicious way of producing a cake without cooking (yes, I admit it, I’ve cheated here as this isn’t actually baked). They are assembled, then chilled in the fridge, so if you’re having a party they’re a good way of having a cake to serve without using up a shelf in the oven. Citrussy cheesecakes such as this taste really light and are well worth having a crack at.

Ingredients

Quantity Ingredient
60g unsalted butter, plus more for the tin
200g ginger biscuits
1 gelatine leaf
300g cream cheese
50g icing sugar
200ml double cream
1 pink grapefruit, juiced, zest finely grated
pomegranate seeds

Tool kit

Quantity Ingredient
23 cm loose-bottomed tart tin
rolling pin
electric whisk

Method

  1. Prepare a 23 cm loose-bottomed tart tin by lightly buttering the base and sides, then sticking a circle of baking parchment to the buttered base.
  2. Crush the biscuits in a freezer bag with a rolling pin and tip into a bowl. Melt the 60 g of butter and pour into the crushed biscuits. Mix thoroughly with a spoon, then press into the prepared tin.
  3. Cut up the gelatine leaf and soak in 30 ml of hot water to soften.
  4. Put the cream cheese and icing sugar in a bowl and beat with an electric whisk. Add the double cream and squeezed-out softened gelatine and whisk until the cream has thickened. Whisk in the grapefruit zest and juice, then pour into the tin.
  5. Chill in the fridge for at least 2 hours.
  6. Scatter some pomegranate seeds on top before serving.

Note

  • This recipe has a level 1 (beginner) difficulty.

Extras

  • This needs minimal decoration; it’s simple and delicious. But if you can’t bring yourself to leave well alone, you could add some pink food colour to the filling mix, or go for some good old-fashioned whipped cream to spoon plumply on top. Cheesecakes are so versatile. I always try and have ginger biscuits lying around the house to knock one up with whatever fruit I’ve got to hand.
Tags:
Great British Bake Off
Baking
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