I’ve often pondered whether or not cheesecake really is a cake. Other than being sweet and round, it bears little resemblance to the golden sponges we’re more used to seeing. Perhaps, as a mix of dairy, sugar and eggs, it’s really just a very firmly set custard. Paired with the sharp sweetness of grapefruit in a spiced syrup, this would make the perfect end to a dinner party.
Cheesecake with a spiced grapefruit glaze
Prep 30 min
Cook 1 hr
Makes 1 cake
For the biscuit base
100g rolled oats
50g plain flour
100g unsalted cold butter (plus 40g extra, melted for the second bake)
40g caster sugar
¼ tsp fine salt
For the filling
600g mascarpone
300g creme fraiche
60g caster sugar
4 medium eggs
¾ tsp fine salt
For the glaze
250ml orange juice
125g caster sugar
2 star anise
1 pink or white grapefruit
Heat the oven to 160C /325F/gas 3. In a food processor, blitz all the biscuit base ingredients (except the extra butter) to coarse crumbs until they start to clump together. Use the back of a spoon to spread the mix over a baking tray lined with greaseproof paper, flattening any lumps.
Bake for six minutes, then set aside to cool. Turn down the oven to 120C/250F/gas ¼. Once the crumbs are fully cooled, put them back in the blender, blitz until fine, then add the 40g melted butter and give them a final whizz. Firmly press the biscuit crumbs into a 25cm round cake tin lined with greaseproof paper.
Make the cheesecake filling by stirring together all the ingredients until just combined. Pour this over the biscuit base, giving the tin a couple of firm taps to encourage any bubbles to rise to the top, then bake for one-and-a -half to one-and-three-quarter hours, until the centre is set but still wobbles a little when the tin is tapped. Set aside to cool when cooked.
To make the glaze, put the orange juice, caster sugar and star anise in a small saucepan with a few shavings of zest carved from the grapefruit with a vegetable peeler. Don’t worry if you end up with a bit of the pith, too: it will help set the glaze and add a pleasing tinge of bitterness. Peel the grapefruit and separate into neat segments by cutting between the membranes.
Bring the glaze mixture to a boil, then simmer for five to 10 minutes; the liquid will reduce and thicken into a syrup. Take out a teaspoonful and put in the fridge to cool, then check the consistency: if it wrinkles to the touch, it’s ready. Pour the glaze over the grapefruit segments.
Remove the cooled cheesecake from the tin, pour the glazed grapefruit on top and serve.
- Food styling: Emily Kydd. Prop styling: Jennifer Kay
.png?w=600)
