A rainbow of in-season grapefruit adds a bright not to this rich, creamy cheesecake. To keep the cheesecake from getting soggy, arrange the citrus on top just before eating. If you have leftover cheesecake, remove the grapefruit and store separately in the refrigerator.

This Story Originally Appeared On southernliving.com


Credit: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Recipe Summary

20 mins
8 hrs
12 hrs 20 mins
Serves 12




Instructions Checklist
  • Prepare the Crust: Preheat oven to 325°F. Wrap outside of a lightly greased 9-inch springform pan with heavy-duty aluminum foil. Stir together cookies, butter, and sugar. Press onto bottom and 1 inch up sides of pan. Bake until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.

  • Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer on medium speed until creamy, 3 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating after each addition. Add egg yolks, 1 at a time, beating after each addition. Beat in zest, juice, and vanilla on low speed just until combined. Pour into prepared pan (it will be full); place on a rimmed baking sheet.

  • Bake at 325°F until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to rack; cool completely, 2 hours. Cover with aluminum foil; chill 8 to 12 hours. Run a knife around outer edge; remove sides of pan.

  • Prepare the Topping: Stir together marmalade and juice in a microwavable bowl. Microwave on HIGH, about 45 seconds; stir to make a glaze. Arrange grapefruit slices on Cheesecake; brush with glaze.