Hemsley + Hemsley - Healthy & Delicious

https://www.lifestylefood.com.au/recipes/25364/avocado-and-lime-cheesecake

LifestyleFOOD.com.au

This incredible cake is sure to impress at your next party.

Ingredients

  • For the base

  • 125g pecans, soaked and dried as above

  • 45g desiccated coconut

  • 70g cacao nibs

  • 185g pitted dates (approx 32)

  • 3 tbsp coconut oil, melted and at room temperature

  • For the filling

  • 560g avocado flesh (from approx 5 medium-large avocados)

  • 200ml lime juice (roughly 8 to 10 limes)

  • 175ml coconut oil, melted and at room temperature

  • 1 tsp lime zest

  • 190g honey

Method

  • 1.

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

  • 2.

    Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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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