ready-made sable cookies
0.75 cup
180 g
6.30 oz
5.94 fl oz
coconut chips
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
Grapefruit sauce
grapefruit pulp
0.75 cup
160 g
5.60 oz
5.28 fl oz
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
mint leaves
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
Cheese layer
cream cheese
1.75 cup
450 g
15.75 oz
14.85 fl oz
2 pc
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
heavy cream 33%
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
grapefruit sauce
to taste
grapefruit fillet
coconut chips


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!