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Add a photoFruity and luscious in taste with a simple deco; grapefruit pieces simply scattered on top for the appealing colour.
Ingredients
- 100g (or enough for a layer at the bottom) plain sweet biscuits - crushed
- 75g margarine/butter - melted
- 200g cream cheese
- 300g ricotta cheese
- 1/2 cup (125g) caster sugar
- 1/3 cup (80 ml) grapefruit juice
- 1 tsp grated grapefruit rind
- 1 egg
- 1 egg white
Directions
- Lightly grease a spring form tin and line the base with baking paper.
- Combine crushed biscuits and margarine.
- Press into the base of the tin.
- Refrigerate for 30 mins.
- Beat cream cheese, ricotta, sugar, grapefruit juice and rind until smooth.
- (Either by hand or electric beaters)
- Beat in egg and egg white
- Pour mixture into the tin.
- Bake for 45 minutes at 160C for 45 minutes.
- (Note: the centre will still be a little wobbly.
- Leave to cool.
- Refrigerate for at least 5 hour or overnight before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 10 servings | |
| Calories 179 | |
| Calories from Fat 146 | 82% |
| Total Fat 16.48g | 21% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 1.12g | |
| Cholesterol 53mg | 18% |
| Sodium 172mg | 7% |
| Potassium 83mg | 2% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.76g | 1% |
| Protein 5.19g | 8% |
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