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No-bake spinach and avocado cheesecake


No-bake spinach and avocado cheesecake

Ingredients 15
Servings 6
Time 20 minutes

Ingredients

  • BASE
  • 125
    g
    savoury crackers
  • 95
    g
    butter, melted
  • FILLING
  • 15
    ml
    gelatin powder
  • 180
    ml
    strong vegetable or chicken stock
  • 1
    ripe avocado, halved lengthways and stone removed
  • 100
    g
    fresh baby spinach, rinsed and thick stalks removed
  • 125
    ml
    crumbled feta cheese
  • 1
    garlic clove, peeled and roughly chopped
  • 15
    ml
    lemon juice
  • 1
    tub full-fat cream cheese
  • 1
    tub crème fraiche salt and freshly ground pepper
  • TO SERVE
  • A handful of micro herbs for garnishing
 

Method

overnight
 

Grease a 22cm spring form cake tin with cooking oil and line with baking paper. 

1. Base Blitz the crackers in a blender or crush them in a mixing bowl with the end of a rolling pin. Mix in the butter, then press the mixture into the base of the cake tin using the back of a spoon. Leave to chill.

2. Mix the gelatin into the stock. Microwave for 45 seconds to 1 minute (don’t boil) to dissolve the gelatin, or put the cup in hot water and stir until the gelatin is dissolved. Leave to cool for 5 minutes.

3. Filling: Scoop the avocado flesh into a blender. Add the spinach, feta, garlic, lemon juice, cream cheese, crème fraiche and stock mixture. Blitz until smooth, intermittently pushing the mixture down with a long spatula. Season with salt and pepper and pour over the biscuit base. Chill for at least 4 hours or overnight.

4. To serve: Remove from the cake tin (run a thin knife blade around the edge, if necessary), carefully transferring it onto a serving platter. Garnish with a few micro herbs.

 

Read more on: cheesecake  |  avocado
 

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2019-04-10 10:02
 
 
 
 
 
 
 
 
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