Cheesecake with avocado

Ingredients for 1 servings:

• 250 g speculatius or other biscuits (e.g. Oreo …)
• 100 g butter, melted
• 40 g cane sugar
• 250 g cream cheese
• 400 g avocado(s), prepared and weighed
• 170 g sugar
• 10 cl lime juice or lemon juice
• 250 g cream
• 4 sheets of gelatin
• Water, cold for soaking
• 2 egg whites
• 80 g sugar
• 100 g ground almonds
• 40 g powdered sugar
• 15 g flour

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours 15 minutes

self-devised

Place a 24 cm cake ring on a cake plate. Grind the biscuits in a food processor, not too finely, then mix with the brown sugar and the melted, cooled butter. Press them into the cake rim to form the base and let it set in the refrigerator. Beat the two egg whites until very stiff, mix the last four ingredients, and fold them into the beaten egg whites. Spread this macaroon mixture onto baking paper into a circle approximately 20 cm in diameter and bake at 175 °C (top/bottom heat) for about 15 minutes; it should just be very light brown. Let it cool. Meanwhile, soak the gelatin in cold water. In a food processor, mix the cream cheese, avocado pulp, sugar, and lime juice until smooth. Squeeze out the gelatin and melt it in a warm water bath. Stir it into the avocado cream. Refrigerate until the mixture begins to set. Whip the cream until stiff peaks form and fold it into the cream. Spread half of the cream on the cake base, place the macaron base on top, and spread the other half of the cream on top. Cover the cake and let it set in the refrigerator, preferably overnight. The cake will still taste delicious after 3 days.