Avocado Coconut Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 6 hours setting time
Cooking time: 5 minutes
- 200g/7ozs. cookies (I used gluten free ones but use shortbread or your favourite type)
- 80g/3ozs. butter, melted
- 200g/7ozs. white chocolate
- 50g/1.7ozs. butter
- 4 sheets titanium gelatine
- 500g/1.1lbs cream cheese, softened
- 200ml/7ozs. coconut cream, divided in two
- 1 avocado, flesh only
- 1/2 cup caster or superfine sugar
- Finely grated zest of 1 lime
- 1 teaspoon cardamom flavouring or to taste*
- 2 teaspoons vanilla extract
- Dark chocolate, kiwifruit and blueberries to decorate
I found cardamom flavouring at an Indian grocery store
Step 1 - Line the base and sides of a 20cm/8inch spring form tin. Process the cookies in a food processor until very fine. Mix with the 80g/3ozs. of melted butter and press into the base of the lined tin. Place in the fridge until needed.
Step 2 - Melt the white chocolate and second lot of butter in a double boiler. Set aside to cool while you do the rest. Leave the gelatine sheets to soak in cold water until soft (about 5 minutes). Clean the food processor out and then blend the avocado with half of the coconut cream.
Step 3 - Heat the other half of the coconut cream and then take the soft gelatine leaves and squeeze them of water and mix into the heated coconut cream and set aside to cool. Beat the cream cheese with the sugar, lime zest, vanilla and cardamom until smooth. Then add the white chocolate mix, coconut cream with gelatine and avocado puree. Beat to mix well. Pour into the tin and refrigerate for at least 6 hours or until completely set. Decorate with fresh fruit and chocolate.