3/4 stick (6 Tbsp) 75 g butter or margarine
175 g water biscuits, finely crushed
grated rind of 1/2 lemon
salt
freshly ground black pepper
175 g water biscuits, finely crushed
grated rind of 1/2 lemon
salt
freshly ground black pepper
for the filling
1 large ripe avocado, peeled and stoned (seeded)
grated rind and juice of 1/2 lemon
225 g herb flavoured full fat soft cheese
2 eggs, separated
2/3 cup (150 ml) 1/4 pt soured cream
salt
freshly ground black pepper
15 g powdered gelatine
5 tbsp water
grated rind and juice of 1/2 lemon
225 g herb flavoured full fat soft cheese
2 eggs, separated
2/3 cup (150 ml) 1/4 pt soured cream
salt
freshly ground black pepper
15 g powdered gelatine
5 tbsp water
for the topping
1 small ripe avocado, peeled, stoned (seeded) and thinly sliced
juice of 1 lemon
few tarragon sprigs
juice of 1 lemon
few tarragon sprigs
method
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the biscuit crumbs with the lemon rind and salt and pepper to taste.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Mash the avocado flesh with the lemon rind and juice.
4. Soften the herb-flavoured cheese in a large mixing bowl. Beat in the egg yolks, soured cream, mashed avocado and salt and pepper to taste.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Leave to one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
9. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
10. For the topping, toss the avocado slices in the lemon juice.
11. Garnish the cheesecake with the slices of avocado and small sprigs of tarragon.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Mash the avocado flesh with the lemon rind and juice.
4. Soften the herb-flavoured cheese in a large mixing bowl. Beat in the egg yolks, soured cream, mashed avocado and salt and pepper to taste.
5. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Leave to one side until the mixture is on the point of setting.
7. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
9. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
10. For the topping, toss the avocado slices in the lemon juice.
11. Garnish the cheesecake with the slices of avocado and small sprigs of tarragon.
serving amount
serves 6-8
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