Imagine the satisfying base of Kellogg’s Crunchy Granola, melding with the creamy, tangy richness of a yoghurt-infused filling, all crowned by a vibrant grapefruit curd that dances on your taste buds. It’s a dessert that’s as refreshing as a summer breeze and as comforting as a cherished memory. Indulge in this creation, and you’ll discover a new appreciation for the subtle art of balancing sweetness and zest.
Grapefruit Yogurt Cheesecake
PREPARATION TIME:1 Hour 10 Minutes | CHILLING TIME: 3 HOURS | SERVES: 8
For the granola base
90ml Parmalat butter, melted
240g Kellogg’s Crunchy Granola
For the yoghurt filling
10ml powdered gelatine
680g cream cheese, room temperature
375g Parmalat double cream yoghurt
180g castor sugar
5ml vanilla extract
Zest of 2 grapefruits
For the grapefruit curd
236ml grapefruit juice
30ml grapefruit zest
75g cold butter, cut into small blocks
100g sugar
2 egg yolks
2 eggs
To plate
4 grapefruits, sliced in half
30g castor sugar
For the granola base
Blend 120g of the Kellogg’s Crunchy Granola into a rough texture, mix together with the whole granola pieces and the melted butter
Place spoonful’s of the mixture into suitable ramekins or, alternatively, a big serving dish
Allow to chill in the fridge while you make the filling
For the yoghurt filling
Bloom (soak) the powdered gelatine in 60ml of cold water
Whisk the cream cheese and sugar together for 5 minutes
Add in the yoghurt and whisk till smooth and fluffy
Lastly, add the grapefruit zest and vanilla, mix
Melt the bloomed gelatine for 15 seconds in the microwave, add on 5-second intervals if necessary, but take care not to burn or boil the gelatine
Whisk into the cheesecake mixture
Spoon over the granola bases
Allow to chill for at least 3 hours
For the grapefruit curd
Reduce the grapefruit juice by half over medium heat
Once reduced add the grapefruit juice to a heatproof bowl, over a double boiler on medium heat
Add the sugar and eggs to the reduced juice
Whisk over double boiler for about 8-10 minutes or until the consistency has thickened and you are able to coat the back of a spoon
Remove from the heat and whisk in your butter, piece by piece
Finish by whisking in your lemon juice and grapefruit zest
Place a piece of baking paper directly on top of the mixture so that a skin does not form Allow curd to chill in the fridge inside a container till you are ready to serve
To assemble
Sprinkle a little castor sugar on top of the halved grapefruits and brûlée using a blowtorch
If you do not have a blowtorch you can place your sugar-dusted grapefruit halves inside an oven at 200 degrees Celsius and bake for 15 minutes or until caramelised
Remove the cheesecake from the fridge and top with as much curd as you would like
Serve the cheesecake with the brûléed grapefruit and a strong cup of coffee
