Avo Lime Speckled Egg Cheesecake
- Prep: 30 minutes + setting
- Cook: 5 minutes
- Ready in: 35 minutes + setting
- Serves 12
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Recipe
Ingredients:
- 200 g packet tennis biscuits
- 100 g butter, melted
- 250 ml (1 cup) castor sugar
- 10 ml (2 tsp) granulated gelatine
- 250 ml (1 cup) cream
- 2 avocados, chopped
- 230 g tub smooth cottage cheese
- Juice of 2 limes
- 250 g speckled eggs
Description
Method:
- Line a 23 cm springform cake tin with baking paper. Blitz the biscuits until fine crumbs form. Blitz in the melted butter and 30 ml (2 tbsp) of the castor sugar. Press the mixture onto the base of the prepared tin. Refrigerate until ready to use.
- Combine the gelatine and 30 ml (2 tbsp) of the cream. Set aside to bloom for 5 minutes.
- Meanwhile, heat 180 ml (¾ cup) of the cream to just before boiling point. Take off the heat and stir through the bloomed gelatine until dissolved.
- Blitz together the remaining 40 ml (2 tbsp + 2 tsp) cream, avocados, cottage cheese and remaining 220 ml (¾ cup + 2 tbsp + 2 tsp) castor sugar and lime juice until smooth. Pour in the gelatine mixture and blitz until well combined.
- Chop half of the speckled eggs and mix through the batter. Pour onto the biscuit base and smooth the top. Refrigerate for at least 3 hours or overnight to set.
- Remove the tin and place on a cake stand. Decorate with remaining 125 g speckled eggs. Serve immediately.