Grapefruit, coconut & mint cheesecake

Ingredients

Base

180 grams (6.35 ounces) ready-made sable cookies
100 grams (3.5 ounces) coconut chips
45 grams (1.6 ounces) butter

Grapefruit sauce

160 grams (5.6 ounces) grapefruit pulp
40 grams (1.4 ounces) sugar
12 grams (0.42 ounces) cornstarch
3 grams (0.1 ounces) mint leaves

Cheese layer

450 grams (15.87 ounces) cream cheese
2 eggs
50 grams (1.75 ounces) sugar
40 grams (1.4 ounces) heavy cream 33%
grapefruit sauce to taste

Decoration

grapefruit fillet (as desired)
coconut chips (as desired)

Equipment

Blender
Essential for grinding sable cookies and coconut chips into a fine crumb. Ensure your blender is strong enough to handle dry ingredients efficiently.
Ring Mold (16 cm diameter)
Perfect for shaping your cheesecake. A springform pan can also work as an alternative.
Saucepan
Used to make the grapefruit sauce. Opt for a non-stick version to prevent sticking and burning.
Oven
Key for baking the cheesecake at the precise temperature and duration. Always preheat to ensure even cooking.

Instructions

Step 1

1. Grind the sable cookies and coconut chips in a blender until you achieve a fine texture. Add melted butter and stir well until the mixture resembles wet sand. Press the mixture into the bottom and sides of a 16 cm (6.3-inch) ring to form the crust. Place in the fridge to chill. For a firmer crust, press the mixture down firmly and evenly.

Step 2

2. In a saucepan, combine grapefruit pulp, mint leaves, and sugar. Heat and bring to a boil while stirring. Purée the mixture until smooth and return to the stove. Dilute the cornstarch in 30 ml (1 ounce) of water, then add to the grapefruit purée. Mix well and bring to a boil again. Remove from heat and cover with foil, ensuring contact with the surface to prevent a skin from forming. Stir constantly to avoid burning the mixture.

Step 3

3. In a large bowl, mix cream cheese and eggs until smooth. Divide the mixture into two portions. In the first portion, add the grapefruit sauce. In the second portion, add sugar and heavy cream. Pour the grapefruit sauce layer into the chilled crust, then top with a few grapefruit slices. Finally, add the creamy cheese mixture on top. Place the cheesecake in a preheated oven at 130°C (266°F) and bake for 120 minutes. Cool at room temperature, then refrigerate for at least 12 hours. For a smoother texture, ensure all ingredients are at room temperature before mixing.

Step 4

4. Decorate the cheesecake with grapefruit fillet and coconut chips as desired. Bon Appétit! For an extra touch, you can add mint leaves for garnish.

Servings

Cheesecake is a classic dessert, but serving it can be elevated with a few creative twists. Imagine a sunny brunch with your favorite friends, where slices of grapefruit cheesecake are paired with chilled mimosas, bringing out the citrusy notes of the dessert. For an evening gathering, serve the cheesecake with a drizzle of homemade raspberry coulis alongside freshly brewed espresso – a perfect balance of fruity and creamy indulgence. You can also try creating cheesecake parfaits for a more casual setting. Layer pieces of grapefruit cheesecake in glass jars with fresh berries and a dollop of whipped cream. It’s a playful, portable version that’s sure to delight. And if you’re looking to impress, garnish each slice with a candied grapefruit peel and a sprinkle of toasted coconut chips for an added crunch that complements the creamy texture beautifully.

Variations

For those needing a gluten-free version, use your favorite gluten-free cookies instead of sable cookies for the base. Ensure the coconut chips are certified gluten-free as well. To make this recipe vegan, substitute the cream cheese with a plant-based cream cheese, replace eggs with flax eggs (1 egg = 1 tablespoon ground flaxseed + 3 tablespoons water), and use coconut cream in place of heavy cream. Prepare your grapefruit sauce and other components just as instructed, and you’ll have a delightful vegan grapefruit cheesecake.

Faq

How do I know when my cheesecake is done?
The cheesecake should have a slight wobble in the center when gently shaken. It will continue to set as it cools.
Can I use another fruit instead of grapefruit?
Absolutely! Strawberries, lemons, or oranges can be excellent substitutes. Just adjust the sugar content to match the fruit’s tartness.
Why did my cheesecake crack on top?
This often happens due to overbaking or a sudden change in temperature. Bake at a low, steady temperature and cool gradually to prevent cracking.
Can I make this recipe ahead of time?
Yes, cheesecakes generally taste even better after they've had time to set. Make it the day before and refrigerate overnight for the best results.
How do I prevent my crust from getting soggy?
Ensure the crust is firmly packed and chilled before adding any filling. It also helps to bake the base for a few minutes to harden it slightly.
What’s the best way to slice cheesecake cleanly?
Use a hot knife for clean slices. Dip the knife in hot water, wipe it off, and slice, repeating this process for each cut.