Avocado Cheesecake Recipe
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 240g |
| Dark Chocolate | 200g |
| Ripe Avocados | 2 whole + ½ for decoration |
| Mascarpone Cheese | 150g |
| Fresh Liquid Cream (heavy cream) | 50g |
| Sugar | 50g |
| Lime Juice | 15g (for cream) + extra for decoration |
| Gelatin Sheets | 10g (for filling) + 4g (for topping) |
| Pistachios (for garnish) | q.b. (as needed) |
| Lime Zest | q.b. (as needed) |
Instructions
1. Prepare the Biscuit Base
Start by preparing the base of your avocado cheesecake. Begin by finely crushing the digestive biscuits using a food processor or by placing them in a bag and crushing them with a rolling pin. Transfer the crushed biscuits into a bowl.
Melt the dark chocolate either in the microwave or using a double boiler. Once slightly cooled, pour the melted chocolate over the crushed biscuits and mix thoroughly.
Line the bottom of a low baking pan with parchment paper and place a rectangular mold (approximately 25×17.5 cm) inside it. Carefully pour the biscuit-chocolate mixture into the mold, pressing down gently with the back of a spoon to level the surface.
Refrigerate for at least one hour to allow the biscuit base to firm up.
2. Make the Avocado Cream Filling
While the base is chilling, prepare the avocado cream filling. Begin by soaking the gelatin sheets in cold water in a small bowl.
Scoop the flesh of the avocados using a spoon and place it in a separate bowl. Add 15g of lime juice to the avocado and mash it until smooth and creamy.
In a small saucepan, heat the fresh cream until it just starts to come to a boil. Remove from heat, gently squeeze the soaked gelatin sheets to remove excess water, and add them to the hot cream. Stir thoroughly with a whisk until the gelatin has completely dissolved.
Using an electric mixer, beat the mashed avocado at medium speed while slowly adding the cream and gelatin mixture. Continue beating until smooth and well combined. Add the sugar and mix again to combine.
Once the filling is ready, pour it over the chilled biscuit base. Use a spatula to level the surface evenly. Refrigerate the cheesecake for at least 20 minutes to help it firm up.
3. Prepare the Lime Gelatin Topping
For the topping, dissolve the remaining 4g of gelatin powder in a small saucepan with 125g of water and 7g of lime juice. Heat the mixture, then remove from the heat once the gelatin is fully dissolved. Allow it to cool to room temperature, or transfer it to a small jug to speed up the cooling process.
4. Assemble the Toppings and Garnish
While the gelatin cools, prepare the avocado slices for decoration. Take the remaining half of the avocado, cut it in half, remove the pit, and scoop out the flesh. Slice one half of the avocado into very thin slices. To prevent the avocado from browning, drizzle the slices with a little extra lime juice.
Once the gelatin has cooled, take the cheesecake from the fridge. Cut the surface into 8 rectangular pieces, imagining where you will place the avocado slices. Place two avocado slices slightly overlapping in each rectangle, keeping them well-spaced.
Scatter a few crushed pistachios over the top and sprinkle some lime zest for an added burst of flavor. Pour the lime gelatin mixture over the cheesecake, ensuring that it covers the avocado and pistachio garnish.
Return the cheesecake to the fridge for at least one hour to allow the gelatin topping to set and the cheesecake to firm up.
5. Serve and Enjoy
Once the cheesecake has set, slice it into 6 portions and serve. The smooth, creamy avocado filling combined with the rich chocolatey biscuit base and refreshing lime topping creates a unique and delightful dessert that will surely impress your guests!
Enjoy your creamy, tangy, and delicious Avocado Cheesecake!
Recipe Tips:
- Make sure the gelatin dissolves completely in the warm cream for a smooth filling.
- If you prefer a lighter crust, you can reduce the amount of chocolate or biscuits to adjust the texture.
- For an extra layer of flavor, consider adding a drizzle of honey or agave syrup over the avocado slices before serving.
