Lime-avocado cheesecake
Votes: 6
Time: 5 o'clock.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This wonderful pie will captivate everyone with its unusual green color, flavor, and divine texture. A crumbly crust of crushed graham crackers holds a thick layer of tender filling made with avocado, cream cheese, and condensed milk. Its sweetness is perfectly balanced by the lime and lemon juice. Only the crust is baked in the oven, while the filling is set in the refrigerator. To prevent it from becoming crusty or darkening, cover the filling with plastic wrap. Before serving, garnish the pie with powdered sugar or snow-white whipped cream, which will create a beautiful contrast against the green pie.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 70 g unsalted butter, melted
- 1.5 cups chopped graham crackers
- 1 tbsp. granulated sugar
- A pinch of salt
Filling
- 2 medium Hass avocados
- 1 package of cream cheese (220 g), room temperature
- 1 can (400 g) of condensed milk with sugar
- 2.5 tbsp freshly squeezed lime juice
- 1.5 tbsp freshly squeezed lemon juice
- A pinch of salt
- Whipped cream or powdered sugar, for decoration (optional)
We recommend
Recipes with similar ingredients: Avocado, shortbread cookies, cream cheese, condensed milk, lime juice
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
Grease an 8-inch springform pan with a little melted butter. Combine the remaining butter in a bowl with crushed graham crackers, sugar, and salt. Spread the mixture in the bottom of the pan and press it up the sides. Bake until golden brown, about 15 minutes. Cool completely on a wire rack. - Prepare the filling:
Halve the avocado and remove the pits. Then, scoop out the flesh and chop finely. Transfer to a bowl with the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juice, and salt and beat until fluffy, scraping down the sides of the bowl as needed. - Spread the filling on the crust, place a piece of plastic wrap directly on its surface and refrigerate the pie for at least 4 hours.
- Remove the ring from the pan and cut the pie into pieces. Garnish with whipped cream or powdered sugar, if desired, and serve immediately (the top will begin to darken if left uncovered).
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