Avocado Cheesecake: Healthy Dessert Recipes

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:

  1. 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.

     

  2. 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.

     

  3. 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.

     

  4. 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).

     

  5. 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.

     

  6. 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.

     

  7. 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.

     

  8. 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.

     

  9. 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.

     

  10. Pour the previously prepared and cooled gelatin over the decorations.

     

  11. Place your avocado cheesecake back in the refrigerator for at least an hour to firm up again.

     

  12. Serve the cheesecake already portioned into 8 squares.

Bon Appétit!

Related Posts

Load More Posts Loading...No More Posts.

Leave A Reply

Your email address will not be published. Required fields are marked *