4 tablespoons Unsalted Butter, Cold and cut into 1/2 inch cubes
1 1/2 ounces Tequila
For the Cheesecake:
4 ounces Cream Cheese, Room temperature
1/2 cup Confectioners Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla Bean Paste
1/2 cup Heavy Cream
1/3 cup Graham Cracker Crumbs
In a small saucepan over medium low heat combine the grapefruit juice and sugar and cook for 1-2 minutes until the sugar starts to dissolved.
While stirring, slowly drizzle the egg yolks in the liquid. Continue to cook for 6-8 minutes, scraping the bottom of the saucepan with your whisk or spoon to make sure the yolks don’t burn or scramble.
Once the curd starts to the thicken, turn off the heat and stir in the butter, once piece at a time until it is completely melted.
Set a fine mesh sieve over a bowl and pour in the curd, discard any solids and at this point stir in the tequila. Transfer the curd to an airtight container and refrigerate until chilled, about 4 hours or overnight. The curd should thicken up more once it’s completely chilled.
To make the cheesecake shooters, place the cream cheese, confectioner’s sugar, salt and vanilla bean paste in the bowl of your stand mixer fitted with the paddle attachment and whip on medium high for about 2-3 minutes.
Scrape out the cream cheese and transfer to a medium mixing bowl.
Add the heavy cream to the bowl, swap out the paddle for the whip attachment and on medium high speed, whip the heavy cream until stiff peaks form.
Gently fold in the whipped cream into the cream cheese, until the mix is light and has a mousse like texture.
Transfer to a piping bag with a large round tip.
Fill the bottom of shot or small glass with crushed graham crackers and then divide the cheesecake between the 4 glasses, you are going for about 1 1/2 to 2 tablespoons in each glass.
Lastly top with about 1 tablespoon of grapefruit curd.
Serve immediately or chill until ready to serve.
Extra curd can be stored in the refrigerator for 1-2 weeks.