Grapefruit Orange Cheesecake recipe


2 cups of crushed coconut cookies.
2 teaspoons of grated lemon rind.
½ cup of butter, melted.

2 grapefruit.
3 oranges.
3 eggs.
2/3 cup of sugar.
Pinch of salt.
½ cup of orange juice.
1 ¼ tablespoons of gelatin.
¼ cup of water.
1 lb of cream cheese.
1 ¼ tablespoon of lemon juice.
2 teaspoons of grated orange rind.
1 teaspoon of grated lemon rind.
2/3 cup of cream.


Mix together the crushed coconut cookies, grated lemon rind and melted butter. Firmly press on the bottom of a 9-inch springform pan.

Peel the grapefruit and the oranges and cut the segments into small pieces.

Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler.

Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.

Soak the gelatin in the water for 5 minutes, then stir into the warm custard until dissolved.

Press the cream cheese through a strainer and beat with the remaining orange juice, lemon juice and grated rinds until smooth. Beat into the custard.

Fold in the pieces of grapefruit and orange. Lightly whip the cream and beat the egg whites until they form soft peaks.

Fold the cream and egg whites into the cream cheese mixture.

Pour into the prepared springform pan and chill for 8 hours or overnight.

Back to the Grapefruit Recipes home page.