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Avocado and lime cheesecake

Avocado and lime cheesecake

Avocado and lime cheesecake with a crunchy hazelnut and pumpkin seed base

Probleem

High

Tijdstip

40 min

Auteur

Ingrediënten

Porties: 10

Maakt:

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

Instructies

STAP /17

Preheat the oven to 150°C.

STAP /27

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.

STAP /37

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.

STAP /47

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.

STAP /57

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.

STAP /67

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.

STAP /77

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.

Terug naar homepage
Recepten
Avocado and lime cheesecake

Avocado and lime cheesecake

Avocado and lime cheesecake with a crunchy hazelnut and pumpkin seed base

Laat het recept zien

Probleem

High

Tijdstip

40 min

Auteur

Laat het recept zien

Porties:10

Maakt:

Ingrediënten

Instructies

STAP /17

Preheat the oven to 150°C.

STAP /27

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.

STAP /37

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.

STAP /47

STAP /57

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.

STAP /67

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.

STAP /77

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.

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Avocado and lime cheesecake

Ingrediënten

Instructies

STAP /17

STAP /27

STAP /37

STAP /47

STAP /57

STAP /67

STAP /77

Avocado and lime cheesecake

Ingrediënten

Instructies

STAP /17

STAP /27

STAP /37

STAP /47

STAP /57

STAP /67

STAP /77

Opmerkingen

Ontdek meer recepten op www.braunhousehold.com/nl-nl/recepten

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