100g (or enough for a layer at the bottom) plain sweet biscuits - crushed
75g margarine/butter - melted
200g cream cheese
300g ricotta cheese
1/2 cup (125g) caster sugar
1/3 cup (80 ml) grapefruit juice (adjust according to taste)
1 tsp grapefruit rind
1 egg white
Lightly grease a spring form tin and line the base with baking paper.
Crumble crushed biscuits and margarine.
Press into the base of the tin.
Refrigerate for 30 mins.
Beat cream cheese, ricotta cheese, sugar, grapefruit juice and rind until smooth.
(Either by hand or electric beater)
Then beat in egg and egg white
Tip mixture over the biscuit layer.
Bake for 45 minutes at 160C.
(Note: the centre will still be a little wobbly).
Cool down and rerefrigerate for at least 5 hours or overnight before serving.
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