Just in case you missed the chance to make your mum’s day today, make it up to her with this amazing and inspiring recipe to remind her how special she is the next chance you get.
Preparation time: 30 minutes
Cooking time: 5 minutes
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
- Combine the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill.
- 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.
- 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.