Avocado Cheesecake: Healthy Dessert Recipes…
We have learned about avocado as a super food for making delicious toast or dipped insalad. Now we are beginning to discover and appreciate it in desserts as well : avocado cheesecake, which is a dip in a soft and mouthwatering cream topping a crunchy chocolate base! The perfect pairing: one of the most property-rich foods in the world meets the food of the gods, the black gold, and it’s instant magic. From this union comes a dessert with a smooth and enveloping taste, avocado cheesecake will become your must-have for birthday parties or summer dinners.
Ingredients for a 10×7 inch (25×17.5 cm) pan:
For the base:
- 240g (8.5 oz) Digestive biscuits / Graham crackers
- 200g (7 oz) Dark chocolate
For the avocado cream:
- 2 ripe avocados
- 150g (5.3 oz or 2/3 cup) Mascarpone cheese
- 50g (1.8 oz or 3 1/2 tablespoons) Heavy cream (USA) / Double cream (UK)
- 50g (1.8 oz or 1/4 cup) Sugar
- 15g (1 tablespoon) Lime juice
- 10g (2 sheets) Gelatin leaves
For decoration:
- 1/2 avocado
- Pistachios, as needed
- Lime zest, as needed
- Lime juice, as needed
For brushing:
- 4g (1 1/2 teaspoons) Powdered gelatin
- 125g (1/2 cup) Water
- 7g (1 1/2 teaspoons) Lime juice
How to Prepare Avocado Cheesecake:
- To prepare the avocado cheesecake, start with the base: crumble the cookies very finely, using a food processor, then transfer them to a bowl. Melt the dark chocolate in a microwave or bain-marie; once warm, pour it over the crumbled cookies and mix thoroughly.
- Line a shallow baking pan with baking paper, then lay a rectangular bottomless mold measuring 25×17.5 cm in it. Pour the cookie and chocolate mixture inside and level it out, using the back of a spoon. Place the mold in the refrigerator for at least an hour to let the cookie base compact well.
- Meanwhile, prepare the cream: soak the gelatin sheets in a small bowl with cold water for at least 10 minutes. Open 2 avocados, dividing them into two parts: remove the pit first (you can sprout it by soaking it in water so that the base of the pit is well immersed in water), then remove the pulp with a spoon and gently mash it in a bowl with a fork. Sprinkle with 15 g of lime juice and stir.
- Pour the cream into a small saucepan and bring to a simmer; when the gelatin has softened, squeeze it out gently and pour it into the hot cream, stirring thoroughly with a whisk (it is important that the gelatin melts completely).
- With electric whips and at medium speed, process the mashed avocado, pouring in the cream and gelatin mixture, the sugar and mascarpone. Process until smooth.
- When the time for the base to firm up has elapsed, take it out of the refrigerator, pour over the avocado cream, level it with a spatula and place the cake back in the refrigerator for at least 20 minutes.
- Now prepare the decorations: pour the gelatin powder into a small saucepan, then add the water and 7 g of lime juice; stir everything with a hand whisk and heat over low heat for about a couple of minutes. Remove the gelatin from the heat and let it cool; you can pour it into a small pitcher to help you.
- While the jelly is cooling, prepare the third avocado: divide it in half, remove the stone and extract the pulp, then cut only one half into very thin slices. Pour a little lime juice over the slices to prevent them from browning.
- Ideally divide the rectangle into 8 parts and place two avocado slices slightly overlapping and well spaced from each other to create what will become 8 squares. Decorate with pistachios and distribute the lime zest.
- Pour the previously prepared and cooled gelatin over the decorations.
- Place your avocado cheesecake back in the refrigerator for at least an hour to firm up again.
- Serve the cheesecake already portioned into 8 squares.
Bon Appétit!
