Avocado & Lime Cheesecake Recipe | Braun MultiQuick Hand Blender

Avocado & Lime Cheesecake

Avocado & Lime Cheesecake

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts

This recipe was prepared using Braun's Multiquick 7 Hand Blender and its 2-cup chopper and food processor attachments.

Ingredients

For the base

  • 1 cup blanched hazelnuts
  • ¼ cup shelled pumpkin seeds
  • 2 tbsp coconut oil
  • 4 tbsp butter
  • 3.7 oz digestive biscuits, 7 each of the large

For the filling

  • ¾ cup freshly squeezed lime juice (from 8 to 10 limes)
  • 1 tsp lime zest
  • ½ cup honey
  • 1 pouch, about 2 ½ teaspoons unflavored gelatine
  • 1 tsp lime zest
  • ½ cup honey
  • 1 pouch, about 2 ½ teaspoons unflavored gelatine
  • 4 avocados
  • 10 ounces cream cheese
  • 7 ounces quark or neuchatel (I could not find quark in the grocery store so used the neuchatel)

Garnish: lime slices and pumpkin seeds, optional

  1. Preheat the oven to 300°F.
  2. Place the hazelnuts and pumpkin seeds on baking tray and place in the oven for 5 minutes, until lightly toasted. Meanwhile, melt the coconut oil and butter on the stove.
  3. Transfer the hazelnuts and pumpkin seeds to the Braun MultiQuick 2-cup chopper attachment and add the biscuits and melted butter and coconut oil. Blend until the mixture is crumbly and holds together when pinched.
  4. Line the base of a 8-inch round spring form cake pan with parchment. Add the crust mixture. Press down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the side of the pan. Transfer the pan to the fridge while preparing the filling.
  5. Bring the lime juice, lime zest and honey to the boil and stir well. Remove from the heat. Stir in the gelatine.
  6. Place all of the avocados, cream cheese, quark or neuchatel and lime juice in the Braun MultiQuick food processor attachment. Blend until the mixture is completely smooth.
  7. Remove the cake pan from the fridge and pour the filling over the crust. Return it to the fridge for at least 3-4 hours or overnight.

 

To serve, run a spatula between the pan and the cake and carefully remove the outside of the pan. Transfer to a plate and serve immediately.

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