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Grapefruit & white chocolate cheesecake
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200g McVitie’s Hobnobs
100g unsalted butter, melted
150g white chocolate
300ml double cream
100ml crème fraîche
340g cream cheese
2 sheets leaf gelatine
2 Pink Ruby Red Florida Grapefruit
50g caster sugar
1. Grease and line a 20cm springform cake tin with nonstick baking parchment. Whizz the biscuits in a food processor to make fine crumbs. Mix with the melted butter, tip into the prepared tin and spread out evenly over the base. Chill for 30 minutes until firm.
2. Meanwhile, melt the white chocolate in a small heatproof bowl over a pan of barely simmering water, stirring regularly. Once melted, remove the bowl from the pan and leave to cool slightly.
3. Put the the double cream in a medium bowl and whip to stiff peaks. Put the crème fraîche, cream cheese and cooled, melted white chocolate in a large bowl, then stir to combine. Carefully fold in the whipped cream, then spread the filling over the chilled base. Smooth, then chill for at least 2 hours to set, or preferably overnight.
4. Put the gelatine in a bowl of cold water and set aside for 5 minutes. Meanwhile, finely grate the zest from 1 grapefruit and set aside. Halve and squeeze both grapefruit to give 200ml juice. Pour into a saucepan. Add the sugar and heat gently until it dissolves, then add the gelatine and stir to melt. Leave to cool slightly, then pour over the cheesecake. Sprinkle with the grapefruit zest, then chill for at least 2 hours, or until fully set, before serving.
Typical values per serving:
This recipe was first published in January 2021.
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