<\/p>\n\n\n\n
1. ビスケットを細かく砕く。<\/p>
ココナッツファインと溶かしたバターを混ぜる。
<\/p>
2. フロリダ産グレープフルーツの1\/4個をカットし果汁を絞る。残りのグレープフルーツは薄皮をむき果肉を取り出す。果汁<\/p>
大さじ4を【1】に入れる。
<\/p>
3. レアチーズ用の底が取れる型に、【1】を広げ表面全体にしっかりと詰める。<\/p>
冷蔵庫で1時間冷やす。
<\/p>
4. クリームチーズにココナッツクリーム、砂糖を加えて混ぜ合わせる。
<\/p>
5. ビスケットがしっかり固まったら【4】を入れる。
<\/p>
6. 【4】を2時間程度冷蔵庫で冷やす。
<\/p>
7. 生クリームとボウルをよく冷やしておく。ボウルに生クリームを入れ泡立てる。バニラビーンズ、粉砂糖を加え、スパチュラで軽く混ぜたら冷蔵庫に入れる。
<\/p>
8. チーズケーキが固まったら、型から外す前に冷凍庫にさらに 30 分間入れて固める。
<\/p>
9. チーズケーキを皿に取り出し、<\/p>
ホイップクリームを盛り付け、グレープフルーツと砕いたピスタチオ、<\/p>
ココナッツフレークで飾り付けて完成。<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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