Recipes

Avocado Cheesecake

Avocado and pistachio cream cheesecake on a grilled almond crust pairs beautifully with a chilled Lager.

This creamy, buttery cheesecake is made with fresh avocado cream, tons of lime and a pistachio whipped cream on a lightly toasted almond and brown sugar crust. It's incredibly fresh taste and light texture pair exquisitely with a clean, fresh Lager. Stunning!

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Recipe

Preparation time: 40 minutes
Serves: 6
Resting time: one night in the refrigerator

Ingredients:

  • 200 g of Philadelphia cream cheese
  • 2 ripe avocados
  • 10 cl heavy cream
  • 4 cl heavy cream
  • 3 sheets of gelatin (6g)
  • 2 limes
  • 100 g sugar

For the base:

  • 220 g roasted almonds
  • 50 g brown sugar
  • 75 g butter, melted
  • 2 pinches of sea salt

For the pistachio whipped cream:

  • 25 cl of very cold whipping cream
  • 40 g pistachio paste, green colored

For the decoration:

  • 40 g pistachios

Preparation:

For the base:

  • Roast the almonds at 180° for 12 minutes.
  • Place the almonds in a food processor with the sugar and fleur de sel. Blend to obtain a slightly coarse powder.
  • Add the melted butter and blend.
  • Line an 18cm springform pan with a strip of rhodoid.
  • Press the almond mixture into the bottom of the pan, flattening well with the back of a spoon.
  • Place in the refrigerator.

For the cream:

  • Zest the limes and squeeze out the juice.
  • Open the avocados in two and remove the pit. Sprinkle the flesh with the juice of a lime.
  • Soak the gelatin leaves in a bowl of very cold water to soften them.
  • Heat the 4 cl of cream. Squeeze out the gelatine leaves and melt them in the cream.
  • Mix the avocado flesh with the juice of the second lime, the zest and the cream with the gelatine.
  • Whip the 10 cl of cold whipping cream.
  • Whip the Philadelphia with the sugar and the avocado and cream mixture.
  • Add the whipped cream gently with a spatula.
  • Pour this preparation on the almond base. Smooth and set aside in the refrigerator.

For the pistachio whipped cream:

  • Dissolve the 40 g of pistachio paste in a little heavy cream, add to the cold whipping cream.
  • Whip the cream to a fairly firm whipped cream.
  • Spread the pistachio cream over the avocado cheesecake and smooth with a spatula.
  • Set aside overnight in the refrigerator.
  • Chop the pistachios and sprinkle them on top of the cooled cheesecake.
  • Undo the hinge and remove the rhodoid strip.
  • Present on a nice serving dish.
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© All rights reserved. Brewers Association

Alcohol abuse is dangerous to health

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