Avocado Lime Cheesecake: A Creamy and Refreshing Twist on a Classic 
If you’re looking for a dessert that’s both indulgent and refreshing, this Avocado Lime Cheesecake is the perfect choice! With a rich, creamy texture and a tangy lime kick, it’s a unique spin on the classic cheesecake. Whether it’s for a special occasion or just to treat yourself, this dessert is sure to impress your taste buds and guests alike.
Ingredients:
For the Crust:
- 1 1/2 cups crushed digestive biscuits
- 1/3 cup melted butter
- 1/4 cup sugar
For the Filling:
- 3 ripe avocados, peeled and pitted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- Juice and zest of 3 limes
- 2 teaspoons vanilla extract
- 3 eggs
For the Topping:
- 1/2 cup lime curd
- Sliced limes and whipped cream for garnish
Directions:
1. Prepare the Crust:
- Combine the crushed digestive biscuits, melted butter, and sugar in a mixing bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while you prepare the filling.
2. Make the Filling:
- In a food processor, blend the avocados, cream cheese, sugar, sour cream, lime juice, lime zest, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, pulsing after each addition to incorporate them evenly.
3. Bake the Cheesecake:
- Preheat your oven to 325°F (163°C).
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Bake for 55-60 minutes, or until the center is just set and slightly wobbly.
4. Chill and Garnish:
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours or overnight for the best results.
- Before serving, spread lime curd over the top of the cheesecake and garnish with whipped cream and sliced limes.
Tips for a Perfect Avocado Lime Cheesecake
- Use ripe avocados: Ensure the avocados are ripe and creamy for a smooth texture in the filling.
- Don’t overbake: The cheesecake should still have a slight jiggle in the center when removed from the oven; it will set as it cools.
- Refrigerate thoroughly: For the best flavor and texture, allow the cheesecake to chill overnight.
Frequently Asked Questions
1. Can I substitute the digestive biscuits? Yes! You can use graham crackers, shortbread cookies, or any biscuit of your choice for the crust.
2. What if I don’t have lime curd? You can make your own lime curd or use a lemon curd as an alternative. A dollop of whipped cream and extra lime zest also work well.
3. How do I store leftovers? Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Common Mistakes and Solutions
1. Filling too runny: Ensure all ingredients are at room temperature and blend thoroughly for a consistent texture.
2. Cracks on the surface: Avoid overbaking, and cool the cheesecake gradually. You can also bake it in a water bath for even heat distribution.
3. Bitter lime flavor: Use fresh lime juice and zest, avoiding the white pith, which can be bitter.
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