Grapefruit and Vanilla Bean Cheesecake
A sophisticated twist on a classic dessert, featuring a buttery graham cracker crust, a velvety vanilla bean-flecked filling, and a bright, citrusy grapefruit glaze that cuts through the richness.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely ground
- 5 tbsp unsalted butter melted
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar divided for filling and glaze
- 3 large eggs room temperature
- 1 whole vanilla bean split and seeds scraped
- 1 tbsp grapefruit zest finely minced
- 0.5 cup fresh grapefruit juice strained
- 0.5 cup sour cream full fat, room temperature
- 1 tsp cornstarch for the glaze thickening
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For a deeper pink color in the glaze, add a tiny drop of natural beet juice. Ensure all dairy ingredients are at room temperature to ensure a lump-free batter.