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  2. Recipes
  3. Avocado and lime cheesecake

Avocado and lime cheesecake

Avocado and lime cheesecake with a crunchy hazelnut and pumpkin seed base
Ȑ
Difficulty
High
ȑ
Time
40 min
&
Author
lorem ipsum

Ingredients

Servings: 10
Makes:

125 grams hazelnuts, peeled
100 grams digestive biscuits
30 grams pumpkin seeds
2 tbsp. coconut oil
50 grams butter
4  avocado
200 ml lime juice,  (from 8 to 10 limes)
300 grams cream cheese
200 grams quark cheese
1 teaspoon lime zest
190 grams honey
4 leaves gelatine


Instructions

STEP 1/7

Preheat the oven to 150°C.

STEP 2/7

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.

STEP 3/7

Transfer the hazelnuts and pumpkin seeds to the MQ 30 chopper accessory (500 ml) and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched.

STEP 4/7

Line the base of a 20 cm 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.

STEP 5/7

Bring the lime juice, lime zest & honey to the boil and stir well. Remove from the heat. Soak the gelatine sheets in a little cold water, then melt in the warm lime juice.

STEP 6/7

Place all of the avocados, cream cheese, quark and lime juice in a bowl, blend with the MQ 9 until the mixture is completely smooth.

STEP 7/7

Remove the cake tin from the fridge and pour the filling over the base. Return it to the fridge for at least 3-4 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.

  1. Back to homepage
  2. Recipes
  3. Avocado and lime cheesecake

Avocado and lime cheesecake

Avocado and lime cheesecake with a crunchy hazelnut and pumpkin seed base
Ȑ
Difficulty
High
ȑ
Time
40 min
&
Author
lorem ipsum
Servings:10
Makes:

Ingredients


125 grams hazelnuts, peeled
100 grams digestive biscuits
30 grams pumpkin seeds
2 tbsp. coconut oil
50 grams butter
4  avocado
200 ml lime juice,  (from 8 to 10 limes)
300 grams cream cheese
200 grams quark cheese
1 teaspoon lime zest
190 grams honey
4 leaves gelatine

Instructions

STEP 1/7

Preheat the oven to 150°C.

STEP 2/7

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.

STEP 3/7

Transfer the hazelnuts and pumpkin seeds to the MQ 30 chopper accessory (500 ml) and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched.

STEP 4/7

Line the base of a 20 cm 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.

STEP 5/7

Bring the lime juice, lime zest & honey to the boil and stir well. Remove from the heat. Soak the gelatine sheets in a little cold water, then melt in the warm lime juice.

STEP 6/7

Place all of the avocados, cream cheese, quark and lime juice in a bowl, blend with the MQ 9 until the mixture is completely smooth.

STEP 7/7

Remove the cake tin from the fridge and pour the filling over the base. Return it to the fridge for at least 3-4 hours or overnight.

Notes

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