AVOCADO CHEESECAKE

AVOCADO CHEESECAKE BITES WITH PISTACHIO SHORTBREAD CRUST

Avocado Cheesecake:
Crust:
±170g box shortbread biscuits;
1/4C sugar;
1/2tsp sea salt;
1tsp grated lemon rind;
60g melted butter &
2Tbsp pistachios.
Filling:
1+1/2Tbsp powdered gelatin;
1/2C boiling water;
450g cream cheese;
2 large ripe avo's peeled,pitted & cut into quarters;
1/2C sugar;
2Tbsp fresh lemon juice;
210g yoghurt;
250g whipping cream.
Method:
Crust:
Preheat oven to 180C.
Grease & line 20cm cake pan with baking paper.
In food processor pulse together shortbread cookies, pistachios, sugar, salt & grated lemon rind until finely broken up.
Add melted butter & pulse untill small clumps form.
Press into lined pan & refrigerate for 10-15mins.
Bake for 15-20mins or until crust begins to brown slightly
Allow to cool completely before adding filling.
Fillng:
Combine gelatin with boiling water & set aside.
In mixer with paddle, cream together cream cheese & sugar until combined & smooth.
Set aside.
In food processor, add lemon juice with avo's & process until smooth.
Add avo mixture to cream cheese mixture & mix well.
Use whisk, while whisking gradually add warm gelatin mixture to avo-cream cheese mixture & whisk until well combined.
Add yoghurt & mix well untill well combined. Set aside.
Whip whipping cream to soft peaks.
Fold into avo mixture & mix well.
Pour mixture into prepared cooled crust & allow to set in refrigerator overnight.
Once completely set cut into squares.* (www.avocado)  Moira Botha Dyer*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/08/avocado-cheesecake.html