About this Grapefruit Cheesecake Recipe
Easy: Does cheesecake intimidate you? Springform pans, cracks, and 4 blocks of cream cheese? In true Rachel Cooks form, this recipe is significantly easier than the traditional version of cheesecake. Simple and Straightforward: This grapefruit cheesecake is made with only one eight ounce package of cream cheese (you can use reduced fat!), and baked in an 8×8 or 9×9 pan lined with parchment paper. After you let the grapefruit cheesecake bars cool, all you need to do is lift that parchment paper out and slice the cheesecake into squares. It’s SO easy. Fresh: I recommend piling a bunch of the fresh grapefruit and mint on top of the grapefruit cheesecake bars – it adds such a bright freshness that is the perfect contrast to the rich filling of the cheesecake.
Tip for Success
This cheesecake will appear alarmingly runny, even after cooking. Trust your gut and the baking instructions and let it cool completely in the fridge. It will set up and be perfect for slicing.
More Grapefruit Recipes
I love the the beautiful color, tartness, and juiciness of pink grapefruit! You can enjoy it plain or in these recipes:
Spring salad with rose vinaigrette, asparagus, and grapefruit Citrus salad with mint, honey, and lime Citrus and beef skewers with grapefruit and garlic Easy grapefruit slush recipe by She Wears Many Hats Pink grapefruit yogurt cake recipe by 2 Peas and Their Pod
Quick-Start Guide!
