Recipes

Avocado Cheesecake

Name: Avocado Cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: French
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

Pairs with Lager

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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