Avocado, lime and coconut cheesecake
Avocado for dessert? Trust us - this avocado, lime and coconut cheesecake is a must-try. Smooth and delicious, it will be a hit at your next get-together or dinner party.
Note: + cooling & 6½ hours chilling time
- 200g digestive biscuits
- 1/2 cup (40g) desiccated coconut
- 100g butter, melted
- 750g cream cheese, softened
- 320g can Coles Sweetened Coconut Condensed Milk
- 1 large ripe avocado, stoned, peeled, chopped
- 2 limes, rind finely grated, juiced
- 1/4 cup (60ml) tequila or orange juice
- 1/4 cup (60ml) boiling water
- 3 tsp gelatine powder
- 1/4 cup (60ml) lime juice
- 2 tbs tequila or orange juice
- 1/4 cup (55g) caster sugar
Grease a 20cm (base measurement) springform pan and line with baking paper. Place the biscuits and coconut in a food processor and process until fine crumbs form. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press over the base. Place in the fridge for 30 mins or until firm.
Place cream cheese and condensed milk in a clean food processor. Process until smooth. Add the avocado, lime rind, lime juice and tequila or orange juice and process until smooth. Place the boiling water in a heatproof bowl. Sprinkle over gelatine. Stir until gelatine dissolves completely. Add to avocado mixture and process until smooth. Pour into base. Chill for 6 hours or until set.
To make the lime syrup, combine the lime juice, tequila or orange juice and sugar in a saucepan over low heat. Cook, stirring, for 1-2 mins or until sugar dissolves. Increase heat to high. Cook for 2-3 mins or until syrup thickens. Cool.
Place cheesecake on a serving plate. Drizzle with the syrup.
Serve with shaved coconut, lime zest and mixed berries