Lime and Avocado Cheesecake

This is a rich and luscious no-bake cheesecake with a surprise ingredient. Ingredients:

  • 1 cup finely crushed plain biscuits
  • 75g unsalted butter, melted
  • 2 limes, zested and juiced
  • 300g Philadelphia cream cheese
  • 350ml cream
  • 1 medium to large ripe avocado, chopped
  • 30ml water
  • 3/4 cup castor sugar
  • 2 1/2 teaspoons of powdered geletine

Method:

  1. Line the base and sides of a springform cake pan with baking paper. I used a bit of butter to keep the paper in place.
  2. Mix the melted butter and biscuit crumbs together until all the crumbs are moistened. Press into the base of the cake pan and refrigerate until needed.
  3. Measure out 150ml of cream in a small microwave safe jug and sprinkle the gelatine powder over the cream. Stir to mix and allow it to sit for a couple of minutes to allow the gelatine to bloom. Stir again and microwave on high for 40 seconds. Stir until the gelatine is dissolved. Set aside to cool.
  4. Add the avocado, cream cheese, sugar, the rest of the cream, 2 tablespoons of lime juice, zest, and water into the bowl of a food processor. Whiz until everything is smooth then with the motor running, pour in the cooled gelatine cream mixture. Continue processing until the mixture is smooth and creamy.
  5. Pour the cheesecake filling into the prepared cake pan and refrigerate for at least 4 hours.
  6. Release the cheesecake from the pan if using spring from pan and carefully slide onto a serving plate. Decorate with chopped pistachio nuts if desired.

Tips:

Zest the limes before squeezing the juice from them. You may have more juice than you need for this recipe.