Pomelo Cheesecake

5 from 1 vote

This silky and decadent Pomelo Cheesecake is a winning dessert. It's made with fresh pomelo zest and juice for a tangy treat.

Prep Time30

Active Time0

Course: Dessert

Prep Time: 30

Cook Time: 0

Yield: inch pie

Calories: 457kcal

Equipment

stand mixer or hand held beater
8, 9, or 10-inch springform pan - see notes

Ingredients

For the crust

1 cup graham cracker crumbs
1 cup Biscoff cookie crumbs - see notes, replace with graham crackers if you don't have Biscoff
6 tablespoons salted butter - use either salted or salted, but I prefer salted especially with the Biscoff cookies

For the cheesecake filling

1 ¼ cups heavy whipping cream - use straight from the fridge
24 oz cream cheese blocks, slightly softened at room temperature (This is 3 blocks of cream cheese. Do not use spreadable cream cheese from a container.)
½ cup granulated sugar
¼ cup powdered sugar
¼ cup sour cream
3 tablespoons pomelo juice
2 tablespoons pomelo zest
1 pinch salt

US Customary - Metric

Instructions

Make the crust

Line the bottom of a 8, 9, or 10-inch springform pan with parchment paper.
In a large bowl, combine the graham cracker crumbs, Biscoff cookie crumbs and butter in a large bowl. Mix until everything is well combined.
Pour the crust into the prepared pan, and press the crumbs down tightly. I use a flat bottomed cup to press the crumbs down. The tighter you pack the crumbs, the less likely the crust will fall apart when cutting the cheesecake. Set the crust in the refrigerator while you prepare the filling.

Make the cheesecake filling

Using a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high speed, until stiff peaks form, about 5 minutes. Set aside. I only have one mixing bowl for my stand mixer, so I transfer the whipped cream into a different bowl.
Using the stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed, until it is creamy and smooth. Scrape down the sides with a spatula as needed.
Add in the powdered sugar, sour cream, pomelo juice and zest. Beat on medium speed until smooth, about 3 minutes. The cream cheese should be smooth and there should be no lumps.
Using a spatula, gently fold in the whipped cream, adding in ⅓ of the whipped cream at a time. Fold gently, so you don't deflate the whipped cream.
Gently transfer the filling into the prepared pie crust. Using a spatula, evenly spread the filling across, making whimsical swooping patterns on the top. Cover and set it in the refrigerator to set for at least 6 hours, but preferably overnight.
To serve, run knife along the rim of the springform pan to loosen the filing, then remove the rim.

Notes

An 8-inch pan will make a more decadent cheesecake that is taller and has a thicker crust. It's like a restaurant-sized slice. I used an 8-inch pan in the photos. You can use a larger pan for a thinner cheesecake.

I love the rich flavor Biscoff cookies add to the crust. It's worth using them if you are making this special dessert. However this Pomelo Cheesecake also taste delicious with a graham cracker crust.

Nutrition