|200 g||tennis biscuits — crushed|
|100 g||butter — melted|
|2||jelly — lemon or lime flavoured|
|100 ml||boiling water|
|750 g||cream cheese|
|2||avocado — puréed|
|15 ml||lemon juice|
|mixed berries — to garnish|
|mint leaves — to garnish|
Preheat the oven to 180°C.
Prepare the biscuit base by mixing the melted butter into the crushed biscuits.
Press the biscuit mixture into the bottom of a 23cm spring form pan.
Place in the oven for 5-8 minutes to crisp the biscuits, remove and cool.
Dissolve the jelly in boiling water. While the jelly is dissolving, beat the cream cheese with the puréed avocado and the lemon juice until combined. Pour in the dissolved jelly.
Pour the mixture into the spring form pan and allow to set overnight in the fridge.
To serve, release the cheesecake from spring form pan, garnish with mixed berries, avocado slices, mint leaves and kiwi fruit.