Name: No-bake spinach and avocado cheesecake
Prep time: 20 min
Cook time: 720 min
Total time: 740 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 125 g savoury crackers; 95 g butter melted; 15 ml Sheridans gelatine powder; 180 ml vegetable stock strong; 1 avocado halved lengthways, stone removed; 100 g baby spinach leaves rinsed and thick stalks removed; 125 ml feta cheese crumbled; 1 garlic clove peeled and roughly chopped; 15 ml lemon juice; 1 full fat plain cream cheese; 1 tub crème fraiche salt and freshly ground pepper; to serve to serve; micro herbs

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Ingredients (13)

BASE

125 g	savoury crackers
95 g	butter — melted

FILLING

15 ml	Sheridans gelatine — powder
180 ml	vegetable stock — strong
1	avocado — halved lengthways, stone removed
100 g	baby spinach leaves — rinsed and thick stalks removed
125 ml	feta cheese — crumbled
1	garlic clove — peeled and roughly chopped
15 ml	lemon juice
1	full fat plain cream cheese
1	tub crème fraiche salt and freshly ground pepper
	to serve — to serve
	micro herbs

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Method:

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.