Avocado, Lime and Coconut Cheesecake

Ingredients

200 g digestive biscuits
1/2 cup (40 g) desiccated coconut
100 g butter, melted
750g cream cheese, softened
320 g can sweetened coconut condensed milk
1 ripe avocado, stoned, peeled, chopped
2 limes, rind finely grated, juiced
1/4 cup (60mL) tequila
1/4 cup (60mL) boiling water
3 tsp gelatine powder

Lime syrup:

1/4 cup (60mL) lime juice
2 Tbs tequila
1/4 cup (55 g) caster sugar

Method

Grease a 20 cm (base measurement) springform pan and line with baking paper. Place the biscuits and coconut in a food processor and process until fine crumbs form. Add the butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press over the base. Place in the fridge for 30 minutes or until firm.

Place cream cheese and condensed milk in a clean food processor. Process until smooth. Add the avocado, lime rind, lime juice and tequila or orange juice and process until smooth. Place the boiling water in a heatproof bowl. Sprinkle over gelatine. Stir until gelatine dissolves completely. Add to avocado mixture and process until smooth. Pour into base. Chill for 6 hours or until set.

To make the lime syrup, combine the lime juice, tequila or orange juice and sugar in a saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Increase heat to high. Cook for 2-3 mins or until syrup thickens. Cool.

Place cheesecake on a serving plate. Drizzle with the syrup. Serve with shaved coconut, lime zest and mixed berries.

Credits: Coles

Photo Credits: Coles