Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
For the base
- 50grams wholemeal flour
- 3tablespoons soft brown sugar
- 100grams unsalted butter
- 100grams porridge oats
- 100grams ground almonds
- 2 ripe Hass avocados
- 250grams ricotta cheese
- 3tablespoons icing sugar
- 5 limes, zest and juice
- 1tablespoons gelatine
- 1tablespoons toasted flaked almonds (to decorate)
Nutrition per serving
2320kJ / 553Cal
2320 Kilojoules or 553 Calories
27% of daily energy intake*
Protein
13.5grams
Fat
38.3grams
Carbs
39.7grams
Sugars
19.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Melt the butter in a saucepan, add the oats, almonds, flour, and sugar, and mix well. Press the mixture into an 18cm loose-bottomed cake tin and bake at 190°C for 20 minutes. Allow to cool.
Step 2 of 4
Slice the avocado in half. Remove the stone, then scoop out the flesh, and mash until the mixture is lump free. Add the ricotta cheese, sugar, lime zest and juice, and beat well.
Step 3 of 4
Place 3 tablespoons of water in a small heatproof bowl, sprinkle over the gelatin, and leave to soak for 5 minutes. Place the bowl over a pan of simmering water and stir until the gelatin melts. Allow to cool slightly, then stir into the avocado mixture. Pour the mixture over the base and transfer to the fridge for 2 hours.
Step 4 of 4
Carefully remove the cheesecake from the tin, decorate with flaked almonds and serve.
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