Ok so here we go, as requested! Shelley’s raw gluten free Lime Avocado cheesecake recipe. Terribly sorry to keep ya’ll waiting. This modified recipe from Hemsley & Hemsley turns this cheesecake into a bite sized gourmet delights. With the added bonus of being made with raw ingredients you can sleep well at night knowing you haven’t cheated your diet. And for those thinking that this won’t taste like a proper lime cheesecake……. Try it and see for yourself, the avocado doesn’t fall far from the tree on this one.
Using our in store Microplane Zester and Mini cheesecake tray made it easy to put these treats together. If you have any questions about the recipe or the tools used to make it, please don’t hesitate to ask or come in to the store.
For the base:
125g (4½oz) hazelnuts
45g (1½oz) desiccated coconut
185g (6½oz) pitted dates (approx 32)
3 tbsp coconut oil, melted and at room temperature
For the filling:
560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados)
200ml (7fl oz) lime juice (roughly 8 to 10 limes)
175ml (6fl oz) coconut oil, melted and at room temperature
1 tsp lime zest (Done with a microplane zester.)
190g (6¾oz) honey
•Preheat the oven to 150°C/300°F/gas mark 2.
•Place the hazelnuts and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted.
•Transfer the Hazelnuts to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.
•Line the base and sides of the mini cheese cake pan with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the edges of each cup. Transfer the tray to the fridge while you prepare the filling.
•Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy.
•Remove the mini cheese cake tray from the fridge and pour the filling over the base of each cup. Cover the tray using clingfilm, and return it to the fridge for a few hours or overnight.
•To serve, pull each corner of baking paper away from the edges of each cup and carefully push the base up from the bottom. Transfer to a plate and serve immediately before you eat it all. Bon appétit