Avocado Lime Cheesecake marries the rich, buttery flavor of avocados with the sharp, refreshing zest of limes. Originating from a playful twist on traditional cheesecake, this recipe incorporates the health benefits of avocados and the vibrant taste of limes. I still remember the first time I made it for a summer party; it was an instant hit, with several guests asking for the recipe before the night ended!
Ingredients
Scale
For the Crust:
1 1/2 cups crushed digestive biscuits
1/3 cup melted butter
1/4 cup sugar
For the Filling:
3 ripe avocados, peeled and pitted
2 cups cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
Juice and zest of 3 limes
2 teaspoons vanilla extract
3 eggs
For the Topping:
1/2 cup lime curd
Sliced limes and whipped cream for garnish
Instructions
Prepare the Crust: Combine the digestive biscuit crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Make the Filling: In a food processor, blend the avocados, cream cheese, sugar, sour cream, lime juice, lime zest, and vanilla until smooth. Add the eggs one at a time, pulsing after each addition.
Bake: Pour the filling over the chilled crust and smooth the top. Bake at 325°F (163°C) for 55-60 minutes or until the center is just set.
Cool and Garnish: Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours or overnight. Before serving, spread lime curd over the cheesecake and garnish with lime slices and whipped cream.
Notes
Crust Perfection: Ensure your biscuit base is evenly pressed to avoid an uneven crust after baking.
Smooth Filling: For a lump-free texture, make sure all filling ingredients are at room temperature before blending.
