I’ve made this cheesecake several times but it’s always on the way to an event or for a party or some sort of occasion where I’m either in a hurry or I can’t really remove a piece to photograph without sort of ruining the whole thing. But then I was going through all of the photos in my “recipes to write” folder and found these!
So the good news is, I have cheesecake pictures! The bad news is, apparently I was still in a hurry when I took these, too. Or was pretty horrible at photography. Or was just busy being a mom. Because, look! BABY Saurus! He obviously approved of the cheesecake considering I didn’t really get any pictures of a slice on a plate – just the Saurus aftermath.
Cheesecakes are some of my favorite things to make because they’re always extra delicious, easy to make, need to be made in advance (aka the night before, saving me party-day disasters), super versatile, almost naturally gluten-free, and a no-fail crowd pleaser.
This one is no exception. Gluten-free macadamia nut & white chocolate crust (my go-to cheesecake crust), blood orange cheesecake and topped with grapefruit mousse. The mousse is a little involved and requires a lot of dishes but it totally makes the whole thing so you should definitely go for it.
You’ll see my notes in the recipe but I always debate caramelizing the fruit on top instead of having it freshly sliced. I’ve never been brave enough to but I think next time might be the time. I’ll let you know how it goes. I have a 50/50 shot of catching my cheesecake on fire.
- 1/2 C almond flour
- 1/2 C gluten-free all-purpose flour
- 5 Tbsp butter, room temperature
- 1/3 C pure cane white sugar
- pinch salt
- 1/3 C macadamia nuts, roughly chopped
- 1/4 C white chocolate, roughly chopped
- 3 8oz packages cream cheese, room temperature
- 1 1/4 C pure cane sugar
- 3 eggs, room temperature
- juice and zest from two blood oranges
- 1 tsp vanilla
- 1 grapefruit, sectioned and peel removed
- 1/3 C pure cane sugar
- 2 large egg yolks
- 1 cup marshmallow creme
- 1 cup heavy cream
- 1 tablespoon honey
- fresh grapefruit, oranges, and blood oranges for topping
- raw sugar*
- Preheat oven to 350F
- In food processor, pulse together flours, butter, sugar, and salt until well combined and dough forms.
- Stir in macadamia nuts and white chocolate.
- Press into 10-inch springform pan and bake at 350F for 10 minutes or until golden. Set aside to cool, but maintain oven temperature
- Beat cream cheese until smooth.
- Add in sugar and eggs and beat well.
- Stir in orange juice, zest, and vanilla and beat well, but just until well-combined. Try not to over-mix.
- Pour filling onto cooled crust.
- Rap the cheesecake on the counter a couple of times to release the air bubbles (this will help it not to crack)
- Bake in a water bath at 350F for approx 45 minutes or until the edges are golden and the middle isn't soupy.
- Turn off oven and crack the oven door slightly but don't remove cheesecake.
- Allow to cool to room temperature, top with grapefruit mousse, then transfer to the fridge.
- Wait at least 2 hours, then top with fresh fruit* and serve.
- In a small saucepan, bring the grapefruit and the sugar to a boil, stirring continuously, until the sugar is dissolved and the liquid is reduced by about half (8 minutes.) Remove from the heat.
- In a medium bowl, whisk the egg yolks until smooth, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream and stirring constantly.
- Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes.
- Immediately strain into a chilled bowl.
- In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.
- Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes. Fold the whipped cream into the grapefruit-marshmallow mixture.
- *I think the next time I make this, I'll sprinkle the fresh fruit with raw sugar and then use a kitchen torch to caramelize it a little. It always seems like it would add just the perfect touch but this is so good as-is that I've never been quite brave enough because I'm worried I'd catch it on fire.