Hypothetically, if Hollywood ever were to release a movie starring Jamie Dornan, Ian Somerhalder, Matt Bomer, Idris Elba, Henri Cavill, Jesse Williams and Chris Hemsworth, in which all of them would take off their shirts to show off their totally ripped bods, would that not be the best movie ever made? And wouldn’t you want to devour that film over and over again?
Well, as good as that movie would be if it ever came out (Hint, Hollywood. Hint.), so good was this grapefruit and coconut cheesecake. Seriously. I am not kidding.
It was simply impossible not to go for a second serving… or a third… or a forth… whatever, I’ve lost count. The point that I am trying to make is that this cheesecake was yummier than all Magic Mike strip scenes combined. It was more heavenly delightful than watching Henri Superman Cavill fly through the air in a tight –oh so tight!– spandex suit. And it was sexier than a steamy excerpt from one of the Fifty Shades Of Grey novels.
This grapefruit and coconut cheesecake with a sesame crust is without a doubt the best thing on this planet, and I baked it. (Mental self-five!)
So in anticipation of that superb Hollywood movie (Come on, Hollywood! Think about the fortune you could make!), let’s all succumb to the heavenly taste of this cake. It’s not the same, but it sure as hell comes close!
A nutty sweet, almost smoky, flavour of the sesame crust… a smooth and creamy coconut cheesecake… and a sharp and zingy grapefruit jelly… Am I a baking genius or what? 😉
For the sesame crust:
- 100gr plain flour
- 50gr sesame seeds, toasted
- 50gr butter
- 50gr caster sugar
- 1 egg yolk
For the coconut cheesecake:
- 2dl coconut cream
- 300gr cream cheese (I used Philadelphia Light)
- Pinch of salt
- 100gr caster sugar
- 3 eggs
For the grapefruit layer and jelly:
- 4 leaves of gelatine
- 1,5 dl fresh grapefruit juice
- 1 tbsp caster sugar
- Flesh of 3 grapefruits
- Preheat the oven to 180°C. Line a loose-bottomed spring form with baking parchment.
- Make the sesame crust. Blitz all the ingredients apart from the egg yolk together in a blender until you get a sandy consistency. Add the egg yolk and mix again.
- Press the sesame mix firmly in the bottom of your baking tin. Bake in the oven for 20 minutes.
- Turn down the heat of your oven to 150°C. Make the cheesecake mixture by whisking together the eggs and sugar until fluffy. In a separate bowl, stir together the cream cheese and coconut milk with a pinch of salt until soft. Stir the cheese mixture into the egg mix and stir well until everything is incorporated.
- Pour the mixture onto your prebaked sesame crust and bake in the oven for 45-50 minutes, or until golden brown and firm yet wobbly to the touch.
- Allow to cool completely, preferably overnight, before you add the grapefruit jelly.
- Cut the grapefruit into dainty segments and arrange stylishly onto your cheesecake.
- Bring the grapefruit juice to the boil with the caster sugar, while softening the gelatine leaves in a bowl of cold water. Stir the gelatine leaves into the liquid and stir until dissolved. Let it cool slightly before pouring onto the cheesecake.
- Pour the grapefruit juice over the cheesecake and put in the fridge for at least an hour to set.