Fresh Grapefruit Cheesecake with Berries

Serves 12

Ingredients

15 pc digestive biscuits
75 g butter, melted
2 tablespoons granulated sugar
0.5 teaspoon cinnamon, ground

Filling:
1 pink grapefruit
200 g cream cheese
3 egg yolks
2 dl granulated sugar
1 teaspoon vanilla sugar
2.5 dl whipping cream

Garnish:
1 pink grapefruit
250 g raspberries
250 g blackberries
caramelized rose petals


1. Mix the biscuits in a food processor and add butter, sugar and cinnamon.
2. Spread the crumbs in 12 muffin cups. Flatten the crumbs into the molds.
3. Wash grapefruit thoroughly in lukewarm water. Grate peel and squeeze out the juice, measure about 1 1 / 2 dl.
4. Beat together cream cheese, egg yolks, sugar and vanilla sugar. Stir in the grapefruit peel and juice.
5. Whip cream and fold it into the batter. Spread the batter into molds and freeze 4-5 hours.
6. Peel and cut wedges from the grapefruit.
7. Top the cheesecake with grapefruit, berries and any candied rose petals.