Baked grapefruit cheesecake

By nava-knava-k
(3.00/5 - 2 votes)

Fruity and luscious in taste with a simple deco; grapefruit pieces simply scattered on top for the appealing colour.


100g (or enough for a layer at the bottom) plain sweet biscuits - crushed
75g margarine/butter - melted
200g cream cheese
300g ricotta cheese
1/2 cup (125g) caster sugar
1/3 cup (80 ml) grapefruit juice
1 tsp grated grapefruit rind
1 egg
1 egg white


Lightly grease a spring form tin and line the base with baking paper.

Combine crushed biscuits and margarine.
Press into the base of the tin.

Refrigerate for 30 mins.

Beat cream cheese, ricotta, sugar, grapefruit juice and rind until smooth.

(Either by hand or electric beaters)
Beat in egg and egg white
Pour mixture into the tin.

Bake for 45 minutes at 160C for 45 minutes.
(Note: the centre will still be a little wobbly.

Leave to cool.

Refrigerate for at least 5 hour or overnight before serving.

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By nava-knava-k

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