Ingredients
Base
ready-made sable cookies
180g
6.30oz
0.72cup
12tbsp
coconut chips
100g
3.50oz
0.40cup
6.70tbsp
butter
45g
1.58oz
3tbsp
Grapefruit sauce
grapefruit pulp
160g
5.60oz
0.64cup
10.72tbsp
sugar
40g
1.40oz
2.68tbsp
cornstarch
12g
0.42oz
0.80tbsp
mint leaves
3g
0.11oz
0.20tbsp
Cheese layer
cream cheese
450g
15.75oz
1.80cup
30.15tbsp
eggs
2pc
sugar
50g
1.75oz
3.35tbsp
heavy cream 33%
40g
1.35fl oz
grapefruit sauce
to taste
Decoration
grapefruit fillet
coconut chips
Method
The base
- Grind the sable cookies and coconut chips in a blender. Add melted butter, stir well. You will get the consistency of wet sand.
- Form the sides and bottom into a ring (diameter 16), and put in the fridge.
Grapefruit sauce
- In a saucepan, combine the pulp of grapefruit, mint and sugar, heat, bring to a boil. Purée, return to the stove.
- Dilute the starch in 30ml of water and add to the grapefruit puree, mix well and bring to a boil again. Remove from heat, cover with foil in contact.
Cheese layer
- Mix the cream cheese with eggs, stir until smooth. In half of the mixture, add grapefruit sauce, in the other - sugar and cream.
- Put a layer of grapefruit sauce in the chilled base, on top a few grapefruit slices, then a cheese layer.
- Put in a preheated oven to 266F for 120 minutes.
- Cool, then refrigerate for 12 hours.
Decorate the cheesecake with grapefruit fillet and coconut chips.
Bon Appetit!
