This STUNNING avocado and lime cheesecake features our signature GreenSkin® Avocados. A deliciously tantalising treat that is the perfect combo of sweet and tangy – it is sure to impress even the pickiest guests!
Serves: 8-10
Prep time: 30 mins
Chill time: 4 hours/overnight
Ingredients
Base
- 1x 200g plain biscuits (ie. Digestive or Marie)
- 125g unsalted butter, melted
- 2 tbs desiccated coconut
- ¼ tsp salt
Filling
- 3 ripe GreenSkin® Avocados, pitted & peeled
- Zest and juice of 2 limes
- 300ml double cream
- 500g full fat cream cheese (ie. Philadelphia)
- ½ cup icing sugar
- 1 tsp vanilla bean paste
- 2.5 sheets titanium gelatine leaves, softened in cold water 4-5 mins
Decorative / Styling
- Finely sliced limes
- Edible flowers, such as native violets
- Toasted coconut
- Whipped cream (optional)
Method
- Line the base & sides of a 20cm springform tin with baking paper.
- In a food processor, place the biscuits and pulse to fine crumbs.
- Add the coconut, pinch of salt, zest of one lime and butter. Pulse until well mixed.
- Press the crumbs into the base of the tin, using a straight sided / flat bottomed glass to help press and smooth the mixture into the pan. Place in the refrigerator or freezer until set.
- Place the avocados, cream cheese, vanilla, icing sugar, remaining lime zest and lime juice in a food processor or blender and mix until smooth. Transfer into a bowl and set aside.
- Put softened gelatine into a small saucepan over low, gentle heat for about 30-60 seconds, then add to the bowl with the avocado mixture.
- In an electric mixer, whip the cream to soft peaks.
- Gently fold the cream into the avocado mixture until well combined.
- Pour combined mixture onto the chilled biscuit base. Smooth surface with back of a spoon.
- Cover and chill for in the freezer for 1 hour, then move to refrigerator for another 4 hours, or overnight, until firmly set.
To serve, remove from the tin, decorate with lime, coconut & edible flowers.
