Ruby Grapefruit Cheesecake with Rosewater Syrup

Ruby Grapefruit Cheesecake with Rosewater Syrup
30 Mins
Prep time
5 Mins
Cooking time
Serves 10

What you need

  • 1¼ cups sweet biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • ¾ cup caster sugar
  • ¼ cup ruby grapefruit juice
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water
  • 1 cup thickened cream, softly whipped
  • ¾ cup sugar
  • 1/3 cup water
  • 2 teaspoons rosewater
  • 2-3 ruby grapefruit, segmented
  • 1/4 cup pistachio nuts, for decoration, optional

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill. 
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the juice, beat well, then stir in the gelatine. Gently fold through the cream then the pour mixture over the prepared base. Refrigerate for 3 hours or until set.
  3. COMBINE the sugar and water in a saucepan and stir over the heat until the sugar has dissolved then bring to the boil.  Reduce the heat and simmer for approx. 10 minutes until thickened. Stir through the rosewater and cool. Decorate the cheesecake with grapefruit segments and a drizzle of syrup, sprinkle over the pistachios prior to slicing.