Avocado Cheesecake

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We all love an indulgent weekend and this cake recipe is just that! Super creamy and sweetly delicious, this mousse like dessert with a zingy twist and nutty base will leave wanting more, but the best part about this divine dessert is that it’s also packed full of nutrients. It’s also sugar, dairy and flour free! So great if you have guests round and need to cater for dietary requirements (the nuts can also be substituted if you’re going all out!). This weekend we rustled up our favourite zesty lime, no cheese, cheese cake. Packed full of flavour and great for cooling down on warm days (we’ve heard rumours that summer is coming), this is a quick and easy cake to prepare that will impress guests every time. We’d LOVE to see your efforts too. So make sure to share your snaps of your cakes on Instagram and Facebook and tell us what you think!

 

Recipe: Hemsley & Hemsley  via The Telegraph

You should always soak and dry nuts and seeds before we use them. This removes bitter tannins and aids digestion. Dissolve ½ tsp salt per cup of nuts or seeds in enough water to cover them by an inch. Leave for at least seven hours. Drain and rinse, then spread on a large tray and put in an oven at 50°C. Leave for 12 to 24 hours, turning occasionally, until crisp. – (Although we actually used ours straight from the packet! – and it still tastes yummy).

For a raw cake leave out the toasting process when making the base, and if you have a nut allergy swap the pecans for more cacao nibs and coconut.

Serves 12

For the base:
125g (4½oz) pecans, soaked and dried as above
45g (1½oz) desiccated coconut
70g (2½oz) cacao nibs
185g (6½oz) pitted dates (approx 32)
3 tbsp coconut oil, melted and at room temperature

For the filling:
560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados)
200ml (7fl oz) lime juice (roughly 8 to 10 limes)
175ml (6fl oz) coconut oil, melted and at room temperature
1 tsp lime zest
190g (6¾oz) honey

Preheat the oven to 150°C/300°F/gas mark 2.

Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted. Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.

Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.

Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.

To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately.

 

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Image courtesy : Hemsley & Hemsley

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