Kazza's Avocado & Lime Cheesecake

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Recipe's preparation

KAZZA'S AVOCADO AND LIME CHEESECAKE

1.       Preheat oven to 150®C

2.       Place the pecans and desiccated coconut on a lined baking tray. Place in oven for seven to eight minutes, or until toasted.

3.       Transfer the toasted pecans / coconut to thermie bowl and add the rest of the base ingredients.  Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.

4.      Line the base and sides of an 18cm round cake tin with baking paper and tip in the base mixture.  Press this down firmly and evenly with the back of a spoon or use your hands, ensuring it is neat and flat where it meets the tin.  Transfer the tin to the fridge while you prepare the filling.

5.       Place all of the ingredients (remember to add less lime juice – until you’ve tasted it when it’s smooth) for the filling into clean thermie bowl and add butterfly, blend until the mixture is completely smooth and silky (up the speed to 5 gradually) Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy.

6.       Remove the cake tin form the fridge and pour filling over the base. Cover the tin, using a plate or Clingfilm, and return to fridge for a few hours or overnight.

7.       To serve, run a knife between the tin and the cake carefully push the base up from the bottom.  Transfer to a plate and serve immediately.

 

I crushed a little cacao nibs for decorating the top.

 

DELICIOUS