No-Bake Grapefruit Cheesecake
By OcadoLife
Published on 23 December 2024
This sweet-tart No-Bake Grapefruit Cheesecake is the beautifully balanced brainchild of Michelle Trusselle – MasterChef The Professionals semi-finalist and founder of Caribbean supper club Myristica. “This is a velvety and feather-light cheesecake, laced with blush-coloured, zippy grapefruit purée. Agar flakes make it vegetarian, but you can use gelatine if you prefer.”
Time and servings
35 minsTotal time
12Servings
30 minsPrep time
5 minsCooking time
Ingredients
- 750ml pink grapefruit juice, plus 100ml (if needed)
- 3.5 tsp agar flakes
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 280g cream cheese
- 300ml double cream
- 150g caster sugar
- 3 ruby grapefruits (or use pink), segmented
Method
Step 1
Combine half the juice with all the agar flakes in a saucepan and bring to the boil. Reduce to a simmer and stir with a wooden spoon for 5-10 mins, until the flakes have dissolved. Stir in the remaining juice, then pour into a dish and leave to cool completely. Transfer to the fridge for 1 hr or until set.Step 2
When firm, whizz in a blender to a purée with a thick, yoghurt-like consistency. If needed, add more juice, 1 tbsp at a time, until smooth but not too thin. Set aside.Step 3
Line a 23cm springform cake tin with baking paper. Put the crushed biscuits in a bowl with the melted butter and mix to combine. Spread over the base of the cake tin, pressing firmly to create a smooth, even layer. Chill for at least 30 mins.Step 4
Meanwhile, beat the cream cheese in a large bowl with an electric whisk until smooth. In a separate bowl, whisk the cream and sugar to soft peaks. Measure out 300g of the grapefruit purée (reserve the rest to top) and add to the cream in three parts, whisking until each addition is fully incorporated before adding the next. Continue to whisk until thick and stable, then fold in the cream cheese with a spatula until well combined.Step 5
Spread the mixture over the chilled biscuit base and smooth the surface. Chill for at least 6 hrs, until set. To finish, dollop and swirl the grapefruit purée over the cake, then decorate with the grapefruit segments. Serve any remaining purée and fruit on the side.Step 6
Allow around 7½ hrs chilling time.Allow extra time for cooling.