Cheeseke-Avocado_Tropical-Avocado_2_gree

AVOCADO CHEESE CAKE

 
Strip1_AboutUs-08.png

INGREDIENTS

Leaf-01.png

Base

125 g Pecan Nuts

45 g dessicated coconut

45 g coconut oil, plus extra for greasing

70 g coconut oil, plus extra for greasing

70 g cacao nibs

70 g pitted dates, halved

For the filling

160 g Coconut Oil

2 limes, finely grated zest only, plus extra for garnishing

150 g lime juice (aprox. 6 limes)

500 - 550 g ripe tropical avocados (approx. 5 medium), flesh only, quartered

100 g honey

Strip1_AboutUs-09.png

INSTRUCTIONS

BASE

Preheat oven to 150°C. Grease and line base and sides of a springform cake tin (Ø 20 cm).

 

Line a baking tray with baking paper. Place a bowl on mixing bowl lid and weigh in pecans and coconut. Transfer to prepared baking tray and bake for 7-8 minutes (150°C) until lightly toasted.

Place coconut oil in mixing bowl and melt  1 min 30 sec/80°C/speed 1.

Add cacao nibs, dates, reserved toasted pecans and coconut then chop 10 sec/speed 8.

Transfer mixture to prepared cake tin and press down firmly and evenly with the back of a spoon. Place in fridge to chill. Meanwhile, rinse mixing bowl and make filling.

FILLING

Place coconut oil in mixing bowl and melt 1 min 30 sec - 2 min/80°C/speed 1 until completely melted.

Add lime zest, lime juice, avocados and honey then blend 10sec/speed 8.

Transfer mixture to cake tin and level surface with the back of a spoon. Cover with cling film and chill in fridge for 2 hours or overnight.

Before serving, transfer cheesecake to a serving plate and decorate with lime zest.

PRESENTATION IDEA

Cheese-Cake-Avocado_Tropical-Avocados_Gr
54829171_xl_green.jpg
SOURCE: COOKIDOO