Avocado Cheesecake

Name: Avocado Cheesecake
Yield: Serves 6–8
Ingredients: Finely chopped parsley and chives to garnish; 4–5 tomatoes, skinned and sliced, to garnish; Finely chopped parsley and chives to garnish; A dash of Tabasco sauce; 1 garlic clove, skinned and chopped; Salt and freshly ground pepper; Salt and freshly ground pepper; 8 oz/225 g cream cheese (or quark if you prefer a low-fat cheese); ¼ pint/150 ml chicken stock; 2 tbsp lemon juice; 8 oz/225 g cream cheese (or quark if you prefer a low-fat cheese); 12 oz/340 g wholemeal bran biscuits; 1 sachet of gelatine (approx. ½ oz/14 g); 3 avocados; 1 garlic clove, skinned and very finely chopped; 3 oz/84 g butter, melted

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This cheesecake has a base of crushed wholemeal bran biscuits, and a smooth filling of puréed avocado mixed with cream cheese and flavoured with garlic. It looks extremely decorative, especially with a garnish of sliced tomatoes around the edge.

Ingredients

For the base

12 oz/340 g wholemeal bran biscuits
3 oz/84

Main course

Method

First prepare the base. Break the bran biscuits into the food processor and process until fine – the noise is horrendous, but it only takes a minute – or crush them by hand with a rolling pin. Mix together well the crushed biscuits, melted butter and garlic. Press around the sides and base of an 8–9 inch/20–23 cm flan dish. Bake blind in a moderate oven,