Dessert Recipes - Baked Grapefruit Cheesecake Recipe

Ingredients

• 200 g/7 oz/1 small packet of digestive biscuits (graham crackers), crushed

• 75 g/3 oz/1/3 cup butter, melted

• 450 g/1 lb/2 cups cottage cheese

• 150 g/5 oz/2/3 cup caster (superfine) sugar, plus extra for frosting

• Finely grated rind and juice of 1 grapefruit

• 15 ml/1 tbsp corn flour (cornstarch)

• 2 eggs

• A few mint leaves

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Method:

1. Mix the crushed biscuits into the butter and press into the base of an 18 cm/7 in loose-bottomed cake tin (pan).

2. Put the cottage cheese, sugar, the grapefruit rind, 20 ml/4 tsp of the juice, the corn flour and one of the eggs in a blender or food processor and run the machine until smooth.

3. Separate the remaining egg and reserve a little of the white. Add the remaining white and the yolk to the processor and blend again.

4. Turn into the prepared tin. Bake in a preheated oven at 180°C/350°F/Gas mark 4 for about 1 1/2 hours until set. Turn off the oven and leave the cake there to cool. Chill until ready to serve.

5. Meanwhile, brush the mint leaves with the reserved egg white and sprinkle liberally with caster sugar. Leave to dry on a sheet of greaseproof (waxed) paper.

6. Just before serving, put a cluster of frosted mint leaves in the centre of the cheesecake.