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.
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.