I never liked grapefruit until a friend pointed out that you’re not supposed to eat the membranes of the fruit. Hello! I fell in grapefruit love. I started imagining all types of grapefruit recipes and after ruining several pounds of grapefruit I landing on creating a cheesecake recipe. When getting into the nitty-gritty the grapefruit needed to be paired with something and after digging through my cupboard I found some dried figs and thought, what the heck? Sometimes magic comes from the forgotten item in the pantry.
There are a couple of steps to this recipe but it’s well worth it. With the amount of fig spread the recipe creates you will have some left over. I put a dabble on the top of the cheesecake and then I love pairing it with some soft goat cheese on a grain-free bread. If you’d like you can probably cut the amount of figs by half and have enough.
This cheesecake recipe is gluten-free, grain-free and nut-free. I love enjoying it with a small bite of dark chocolate.
- ½ cup of raw Sunflower Seeds
- ½ cup of unsweetened coconut flakes
- ½ tsp of cinnamon
- ¼tsp of salt
- 1 tbsp coconut oil.
- 1lb of cream cheese at room temperature
- 3 eggs
- ½ tsp of vanilla
- 2 tbsp of B grade Maple Syrup
- Fig Spread
- 1lb dried black misson figs
- enough water to over the figs
- Grapefruit Syrup
- ½ tsp of cinnamon
- 1 grapefruit – peel and remove pulp.
- ¼ cup of B grade Maple Syrup
- ¼ tsp of Arrowroot
- 12 cupcake papers
- First, place the figs in a medium sauce pan and cover with water. Bring the water to a boil and turn the heat down to low and simmer for 10 minutes.
- Let the figs rest for 2 hours to rehyrdrate.
- Strain the figs but reserve the water. Remove the stems from the figs and place them in a food processor and pulse. Start adding the reserved water and continue to pulse until you have a smooth paste.
- Remove the paste and set aside.
- Next prepare the crust by putting the sunflower seeds, coconut flakes, ¼ tsp of Celtic Sea Salt, ½ tsp of cinnamon, 1 tbsp of coconut oil and 1 tbsp of the fig spread in the food processor and pulse for 2 minutes. You do not want a nut butter just a rough crumble. Put 1 spoonful of the crust in each cupcake paper.
- In another medium sauce pan add the grapefruit pieces, ¼ cup of maple syrup and ¼ tsp of arrowroot. Bring to a boil and turn the heat to medium and low boil for 10 minutes. The mixture will reduce and darken into a syrup. Set aside to cool.
- To prepare the cheesecake combine the cream cheese, eggs and vanilla and mix with a hand blender until smooth. Add in the grapefruit syrup and the 2 tablespoons of maple syrup blend for 1 more minute. Next fold in 1 cup of the fig paste.
- Pour the mixture into the individual cupcake papers and place in the oven at 350 degrees for 30 – 35 minutes. The centers should still be wobbly. Chill overnight and garnish with one teaspoon of fig spread and a sliver of grapefruit.
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