Friday, April 6, 2012

Avocado, Lime & Coconut Cheesecake with Matcha Tea for Easter

Easter would be a more suitable day to post this impeccable luscious cake but I rushed so that you get aware of it in time :) 
It's been almost a year since my last cheesecake, so it's high time to continue the quest for the perfect cheesecake. Which thanks to Sybille, I think I have found.

Usually I prefer recipes that ask for only a few ingredients but this cake is the famous exception that proves the rule. Did you ever think that a New York style cheesecake without a topping is a tad dull in taste and "tastes too heavy"? If so, this cake could be the solution. 
Avocado, lime and coconut - we know that these combination works out anyway, right? But also they bring flavor, freshness and a wonderful easter-spring-pastel-green color in here.
During my search for cheesecake recipes, I had already found out that the unbaked ones are creamier so I bought into this recipe. Besides using ladyfingers instead of other dense cookies promised a lighter crust. I always have excess sourdough bread crumbs and used them as well which contributed to additional aroma in the crust.

For a pretty finish I used matcha (like everybody does) and crushed pistachio (like Sybille). I would have equally liked lime zests but had no more. 

Serve together with matcha tea and celebrate spring or easter!

Directions (you won't need any measuring for this cheesecake, I didn't need either):

1. For the crust: line the bottom of a cake mold with parchment paper.
Crush a package of ladyfingers together with dry old bread crumbs in the food processor. Add melted butter and a little salt. Knead all together and press into a cake mold. Let it rest in the fridge.

2. For the filling: mix the dairies of choice (I used one small package mascarpone cheese, equal amount of curd, half the amount cream cheese and yoghurt). 

Grind 3 tbsp of coconut flakes with 3 tbsp sugar in a food processor until it becomes as fine as flour (this step is crucial in order that no flakes disturb the creamy texture of the filling).

Mix flesh of 2 avocados with the juice of 2 limes and add the grated zest of the limes.

Mix all together.

3. Heat a little amount of cream with agar-agar and mix well into the cream mixture.

4. Pour the filling into the cake mold and let the cake rest in the fridge for 6 hours. 

6 comments:

  1. Alles klar mit dem Kuchen, aber wieviel Kokos drin ist hätte ich schon gerne gewusst oder anders gefragt: Viel oder wenig?
    Ich hab' heute gar keinen Kuchen :(, hätte jetzt so gerne ein Stück!
    Grüßle und schöne Ostern.

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  2. Alles nach Augenmaß, also ein paar gehäufte Esslöffel. Danke dir fürs aufstöbern! Kann verstehen, warum danach erst mal Ruhe ist mit der Sucherei :)

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  3. Liest sich nach einer Superkombination. Alles drin, was ich mag :)

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  4. Sicherlich was für dich. Braucht nicht gebacken werden und deine Fastenzeit müsste auch vorbei sein, oder? :) Jedenfalls frohe Ostern!

    ...und jetzt geh ich einkaufen, für volle 3 Tage :)

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  5. Wo hast du denn den Matchapulver?

    Ich habe in verschiedene Asia-Märkte den gesehen aber könnte nicht sicher sein ob sie gut sind.

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  6. Das war ein Reisemitbringsel aber wenn es auch zum Trinken sein soll, würde ich es im Teeladen kaufen (es gibt viele schöne zB Runge & Graf :))

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