AVOCADO CHEESECAKE

Identity Card of the Recipe

219 KCal Calories per serving

Ingrediants

For the base

220 g of chocolate biscuits or dry biscuits
50 ml of milk

For the jelly

250 g of blackberries
40 g of sugar
Untreated lemon juice
2 g (1 sheet) of isinglass

For the cream

2 tablespoons of milk
8 g of isinglass
Vanilla essence
Untreated lemon juice and zest
50 g of powdered sugar
150 g of yogurt
150 g of spreadable cheese
220 g of avocado pulp

Materials Needed

Ring mold with a diameter of 16 cm
Rolling pin
Bowl
Scale weighs food
Cooking pan
Sieve
Mixer
Chopping board
Knife

Preparation

Gather the dry chocolate biscuits in a plastic bag and cut them into crumbs with the help of a rolling pin. Collect the biscuit crumbs in a bowl, then add the milk and mix everything with your hands: you will have to obtain a crumbly consistency.
Pour the mixture onto the base of the ring and level with the back of a spoon. Leave the base to harden in the fridge.
Meanwhile, prepare the first layer of the cheesecake (cream cheese). Soak the gelatine sheets in cold water for at least 10 minutes.
Cut a ripe avocado in half, lengthwise. Remove the core, possibly with the help of a knife. Peel each avocado half and cut out the pulp.

The advice ok
To obtain an excellent result, the avocado should be very ripe. To understand the right degree of ripeness, simply press the peel gently: if the finger sinks slightly, it means that the avocado is ripe at the right point.

Cut the avocado pulp into cubes. Combine the avocado pulp in a blender, adding the lemon zest, the juice of one half and the vanilla essence.
Blend intermittently until the mixture is reminiscent of the consistency of cream.
Mix the avocado cream thus obtained with the spreadable cheese, the white yogurt and the icing sugar.
Melt the isinglass in the microwave by adding two tablespoons of milk. Pour the melted isinglass into the cream cheese and avocado.
Remove the cookie base from the fridge and fill the ring with the avocado cream. Leave to set in the fridge for about an hour.
When the cream has hardened, start preparing the blackberry cover. Soak the gelatin sheet in cold water. In a pan, combine the blackberries (frozen, in this case) and cook over high heat together with the sugar and lemon juice for 5 minutes, stirring often until you get a sort of jam.
When the blackberry jam is ready and melted, add the gelatin sheet, softened and squeezed by the soaking water.
Pass the blackberry jam through a colander to remove the seeds. Leave to cool for about ten minutes.
Remove the cheesecake from the fridge, cover with the blackberry sauce, level and place in the fridge again to help consolidate. Leave to cool for at least one hour: to speed up the time, you can leave the cake in the freezer.
Cut the cold (but not frozen) cheesecake into slices and serve.

Alice's comment - PersonalCooker

I would say this is a cake to praise: the taste and texture make the cheesecake really special! If you don't like blackberry jelly, you can replace it with simple red fruit jam: try it, you will be thrilled!

Nutritional values and Health Comment on the recipe

Avocado Cheesecake is a food that falls into the category of desserts.
It has an average energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
The fatty acids are mainly monounsaturated, the carbohydrates tend to be simple and the peptides of medium and high biological value.
Cholesterol is low, while fiber is abundant.
Avocado Cheesecake does not lend itself to all diets. It is in fact not recommended in case of overweight and lactose intolerance. It is not recommended in case of celiac disease (unless gluten-free dry biscuits are used), and does not meet the criteria of the vegan and vegetarian diet (take into consideration the presence of isinglass, obtained from pigs).
The average serving of Avocado Cheesecake, when used as a snack, is at least 40-60g (85-130kcal).