Avocado Cheesecake Recipe

Avocado Cheesecake Recipe

Ingredients: Makes one 20 cm / 8 in cake

225g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
75g/3 oz butter or margarine, melted
 

For the filling:
10 ml/2 tsp powdered gelatine

30 ml/2 tbsp water
2 ripe avocados
Juice of 1/2  lemon
Grated rind of 1 lemon
100 g/4 oz cream cheese

75g/3 oz caster (superfine) sugar
2 egg whites
300 ml whipping or double (heavy) cream

Method:

Mix together the biscuit crumbs and melted butter or margarine and press into the base and sides of a greased 20 cm/8 in loose-bottomed cake tin (pan). Chill.


Sprinkle the gelatine over the water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Peel and stone (pit) the avocados and mash the flesh with the lemon juice and rind. Beat in the cheese and sugar. Stir in the dissolved gelatine. Whisk the egg whites until stiff, then fold them into the mixture using a metal spoon. Whip half the cream until stiff, then fold it into the mixture. Spoon over the biscuit base and chill until set.


Whip the remaining cream until stiff, then pipe it decoratively on top of the cheesecake.

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