Ingredients

The following ingredients have 12 Servings
  • 200g gingernut biscuits
  • 60g unsalted butter, melted
  • finely grated zest of 1 lime
  • 450g ripe avocado flesh (2-3 avocados)
  • zest and juice of 3 limes
  • 300ml double cream
  • 500g full-fat soft cheese, at room temperature
  • 75g icing sugar, sifted
  • 1-2 limes, zested

Instruction

  • Line the base and sides of a 20cm springform tin with baking paper (secure in place with a paperclip). In a food processor, whiz the biscuits to fine crumbs (or place in a food bag and crush with a rolling pin), then add the butter and the zest of 1 lime. Process again until well mixed. Press the crumbs into the base of the tin and chill while you make the filling.
  • Place the avocado flesh and lime zest and juice in a food processor and whiz until smooth then tip into a large mixing bowl. In another bowl, whip the double cream to soft peaks. Beat the soft cheese and icing sugar into the avocado, then fold through the cream, until well combined.
  • Spoon onto the biscuit base, smooth the top, then cover and chill for at least 6 hours, or overnight, until set.
  • To serve, remove the cheesecake from the tin and decorate with the lime zest.