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Citrus Cheesecake with Rhubarb Lattice

Grapefruit and rhubarb keep this dessert from tasting heavy—the light, citrus flavors and creamy consistency make it a brunch favorite.


2 C graham crackers, crushed

1/2 C unsalted butter, melted

3/4 C sugar

3 8-oz. low-fat cream cheese packets, softened

2 Tbsp. flour

1 tsp. vanilla

3 eggs, beaten

1/4 C Ready-Set-Serve Grapefruit Juice

4 stalks pink rhubarb, shaved into long strips

1/2 C sugar

1 C water


Preheat oven to 375 degrees Farenheit.

Mix together graham crackers and melted butter, then press into a nine-inch springform pan with removable bottom (commonly used to make cheesecakes). Set aside.

In a standing mixer, combine 3/4 cup sugar, cream cheese, flour, and vanilla. When smooth, add eggs one by one, followed by juice. When smooth, pour batter into the prepared pan.

Bake for 45 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool.

In a wide saute pan, heat remaining 1/2 cup sugar and water. When it becomes syrupy, add strips of rhubarb and simmer until soft, but not disintegrating. Remove and cool on a wire-lined tray. On a nine-inch circle of parchment paper, form a lattice using rhubarb strips. When complete, flip onto the top of the cooled cheesecake. Trim edges and serve.