'G' is for.....Grapefruit, Orange and Lime Cheesecake

Another delay in my post ....but I had disaster cheesecake on Sunday so I started all over again last night. The first attempt slopped over to one side after a night in the fridge, maybe due to some night time activity with something else in the fridge, you know what I mean, maybe a little fairy having a taste, or maybe the mixture was just too sloppy. Today's cake stuck a little when I tried to release it from te tin but all in all was more presentable! 

 This time I thought I would combine some of my  Mums favorites.....cheesecake, ginger nut biscuits &coconut....she also loved the sharpness of citrus. I am not so sure she would of appreciated the mango coulis though as that would of been in her words "a foreign fruit" and she would of been deeply suspicious of it! Oh and I remember watching her dunk these gingery biscuits into her tea, waiting for her to hold the biscuit in a bit too long and it would fall apart into her tea....ugh
Grapefruit hold some childhood memories of my Mum eating grapefruit all the time as she thought it would be the miracle cure for weight loss. You know she never needed to diet, and unfortunately lost her life at 60 years old to anorexia. Hey mum if you had a slice or 2 of this you  would of put some flesh on your bones! Right here goes with the recipe :)
Butter and lightly butter a 23cm round spring form tin. Oven 170c
Ingredients:
140gr ginger nut biscuits crushed into crumbs
110gr desiccated coconut
100gr unsalted butter melted
Pinch of ground ginger
Combine all of these ingredients until moist and even, then press into the bottom of tin, press down gently
Bake in the oven for 10mins. Leave to cool
Topping
575gr soft cheese
11/2 tins of sweetened condensed milk
3 eggs
zest of grapefruit, lime and lemon about 1tbsp
juice of each fruit about 3 tbsp
Mango and caster sugar to taste for coulis

Beat the softened cream cheese until smooth. Slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, one at a time gently blending into mixture

Stir the juice and zest into the mixture. Pour the batter over the biscuit base, smoothing into an even layer.

Bake in the preheated oven 150C until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.

Decorate with curls of citrus peel, cream and slices of chocolate orange

Make mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake before serving. Enjoy :)

Mango coulis.

This was the disaster that ended up in the bin!

Have a good week and keep mixing  and smiling :) Love M xxx

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