Ingredients

• Biscuit Base
• 250g Digestives
• 150g Unsalted Butter
• Cheesecake Filling
• 500g Full Fat Cream Cheese
• 100g Crème Fraiche
• 125g Icing Sugar
• Juice of one Grapefruit
• 75g Caster Sugar
• 2 sachets Vege-Gel
• 300ml Double Cream
• 75ml of Gin
• 50ml of Fentimans Pink Grapefruit Tonic Water

For the Biscuit Base

1. Melt the butter in a saucepan and set aside to cool whilst you smash your biscuits until they are crushed and fine. You can do this in a food processor or in a bowl with the end of a rolling-pin.
2. Mix both together until combined.
3. Press the biscuits into the base of a 20cm deep spring form tin and make sure it’s firmly pressed down and level.
4. Refrigerate until the next stage is complete, or at least for 20 minutes.

For the Cheesecake Filling

1. Take a saucepan and add the juice and pulp of the grapefruit, gin, tonic and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts to bubble, creating a syrup.
2. Take off the heat and set aside to cool.
3. In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth.
4. Starting slowly, pour in the syrup until it’s all whisked in, and smooth.
5. Add in your double cream and whisk again till smooth.
6. Pour the mixture in the tin, and smooth over.
7. Leave to set in the fridge overnight and decorate with candied grapefruit.