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Avocado cheesecake
30 m active | 4 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 389
  • Fat about 30g
  • Carbohydrates about 24g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 200 g biscuits (e.g. Gran Cereale Classico)
  • 125 g butter, soft
Cheesecake mixture
  • 4 avocado
  • 1 lime
  • 140 g icing sugar
  • 100 g crème fraîche
  • 1.5 dl full cream
  • 3 leaves gelatine
  • 2 tbsp water
Raspberry jelly
  • 150 g frozen raspberries
  • 1 tbsp icing sugar
  • 1 leaf gelatine
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl.
Mix the butter in with the biscuits, spread over the base of the prepared cake tin. Press down firmly with the base of a glass, refrigerate for approx. 15 mins.
Cheesecake mixture
Cut the avocado into pieces, squeeze 2 tbsp of lime juice, puree. Stir in the crème fraîche and icing sugar. Beat the cream until almost stiff.
Place the gelatine in cold water for approx. 5 mins., squeeze out, dissolve in boiling water. Mix with 2 tbsp of the avocado mixture and immediately stir into the remaining mixture. Carefully fold in the cream.
Spread the mixture over the biscuit base, chill for approx. 45 mins.
Raspberry jelly
Bring the raspberries and icing sugar to the boil, remove the pan from the heat, place the gelatine in cold water for approx. 5 mins., squeeze out, stir into the raspberries, pour into a bowl and allow to cool a little. Spread the raspberry jelly onto the cheesecake, chill for approx. 3 hrs.