Ingredients

The following ingredients have 4 Servings
  • 5.29 ounces avocado flesh (approx. 1 med. avocado)
  • 2½ tablespoons lime juice
  • Zest of 3 limes (plus more for decorating (optional))
  • 1⅓ cups cream cheese
  • ⅘ cup ricotta cheese (firm, drained thoroughly)
  • ⅓ cup+1tbsp double cream (heavy cream)
  • ¾ cup icing sugar (confectioner's sugar)
  • 7.05 ounces digestive biscuits (graham crackers)
  • 1½ tablespoons maple syrup (or honey)
  • ⅔ stick butter (melted)
  • 1 tablespoon cacao/cocoa powder

Instruction

  • To make the base process the biscuits until they form a crumb then add the cocoa powder, maple syrup and melted butter and stir until thoroughly mixed. 
  • Press into the bottom of a 23 cm/9'' pie dish and place in the freezer for 30 minutes. After 20 minutes start making the filling.
  • Mash the avocado. To the food processor add the ricotta, cream cheese, lime juice and zest, sugar and avocado. Blend until the ingredients are thoroughly incorporated and the mixture is smooth (do not overblend). Transfer the mixture into a large bowl.
  • In a separate bowl beat the double cream until soft peaks form (you can do this using either an electric mixer or whisk). Do not overbeat.
  • Gently fold the whipped cream into the cheesecake filling mixture until thoroughly incorporated.
  • Remove the cheesecake base from the freezer and spoon the filling mixture over the top. Decorate with lime zest and crushed pistachios (optional). Refrigerate for at least 8 hours (overnight) or freeze for 1 hour then serve.