Serves 6 – 8
The subtle combination of avocado, lime and creamy dairy makes a delicious treat.
Ingredients
Crust
200 g lemon cream biscuits
50 g flaked almonds
grated rind of 1 lime or lemon
80 g (⅓ cup) butter, softened
Filling
3 small avocados, peeled and cubed
60 ml (¼ cup) lime juice
2 x 230 g tubs cream cheese
100 ml plain double cream yoghurt
100 ml castor sugar
grated rind of 1 lime or lemon
30 ml (2 tbsp) boiling water
15 ml (1 tbsp) gelatine powder
strawberries and extra lime rind to serve
Method
1. Crust: Lightly grease a 22 cm spring form tin. Place biscuits in a food processor and blend with the nuts and citrus rind until it resembles fine crumbs. Add butter and blend until well combined.
2. Spoon crust mixture into the tin and gently press down into an even layer to line the base of the tin.
3. Filling: Blend avocados with half the lime juice until completely smooth.
4. In a large mixing bowl, beat the cream cheese, yoghurt, sugar and citrus rind until well blended and smooth. Fold in the avo.
5. Pour the rest of the lime juice with the boiling water into a bowl. Sprinkle gelatine over the lime juice mixture to dissolve, but do not stir. Place the bowl over another bowl of boiling water and stir until completely dissolved. Allow to cool.
6. Gradually pour the gelatine mixture into the filling mixture and whisk until mixed through. Pour the filling into the prepared tin, cover with cling wrap and refrigerate for 2-3 hours or overnight.
7. To serve: remove cling wrap and gently open up the spring form tin to remove the cheesecake. If necessary, gently separate the edge of the cheesecake from the tin with a sharp vegetable knife. Place cake on a serving plate and top with fresh strawberries and lime rind.
