Avocado Cheesecake

Ingredients for 1 servings:

• 1 avocado(s)
• 30 ml lemon juice
• 100 g sugar (xylitol)
• 2 m.-sized eggs
• 150 g buckwheat flour
• 80 g butter
• 1 pack of orange flavor
• 1 packet of baking powder
• 50 ml whipped cream or milk
• 1 pinch of salt
• 6 avocados
• 100 ml lemon juice
• 350 g sugar (xylitol from kiwikawa GmbH)
• 400 g cream cheese
• 400 g whipped cream
• 2 pkt. gelatin, white, 6 sheets
• 100 ml water, cold for soaking
• 20 ml orange liqueur (from Büchter)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

Without sugar and without wheat flour

For the base: Halve the avocados, remove the pit, scoop out the flesh from the skin, and immediately puree about 200g with 35g of sugar and the lemon juice to prevent the flesh from browning. Set aside. Beat the butter with salt and the remaining sugar until white and creamy, then beat in the eggs one at a time. Mix the flour, baking soda, and cream of tartar and carefully fold in. Mix the avocado puree, orange flavoring, and whipped cream and stir in. Beat all ingredients vigorously for 2-3 minutes. Grease a baking tray well, dust with flour, and smooth the batter into it. Bake in the oven at 180°C (top/bottom heat) for about 30 minutes, until it has an attractive brown color. For the topping: Once cooled, divide the base into two layers and let it cool in the refrigerator. Halve the avocados, remove the pit, scoop out the flesh from the skin, and immediately puree approximately 650g with 150g of sugar and the lemon juice to prevent the flesh from browning. Refrigerate. In the meantime, soak the gelatine in cold water for 10 minutes. Mix the cream cheese and avocado puree until you have a smooth cream. Dissolve the softened gelatine in a warm water bath, following the instructions on the packaging, and stir it into the avocado cream. Refrigerate if necessary until the mixture begins to set. Whip the cream until stiff peaks and fold it into the cream. Place the bottom, cooled cake layer on a cake plate and place a cake ring around it. Spread half of the cream over the cake layer. Place the second layer on top and press down gently to ensure some of the cream rises to the edges. Drizzle the base with the orange liqueur and spread the other half of the cream on top. Refrigerate for at least 2 hours. To contrast the delicate green of the cake, I made a “cream ring” using 200 ml of whipped cream, 1 packet of Sahnestabil, and 1 packet of vanilla sugar, and added a few dollops of whipped cream. Tip: It’s best to bake the batter the day before. This recipe is designed for 16 servings.