Ingredients
- Base:
- 100 g of savoury biscuits (such as Tuc or Crackers)
- 60 g of melted butter
- Stuffed:
- 4 ripe avocados
- 200 g of fresh cheese (such as Philadelphia or creamy goat cheese)
- 2 tablespoons fresh cream (preferably 15%)
- 1 green onion or chives, chopped
- Juice of half a lime
- Salt and pepper to taste
- Decoration:
- 6 slices of smoked salmon
Instructions
- Prepare the base:
- Finely crush the salted biscuits until they have a sandy consistency.
- Mix the crushed biscuits with the melted butter until you obtain a smooth mixture.
- Spread the mixture on the bottom of a springform pan (20 cm diameter) lined with baking paper, pressing well to form a compact base.
- Place in the refrigerator for at least 30 minutes to solidify.
- Prepare the filling:
- Cut the avocados in half, remove the pit and scoop out the pulp with a spoon.
- In a blender, blend the avocado pulp with the fresh cheese , cream , lime juice , chopped spring onion , salt and pepper until you obtain a smooth and homogeneous cream.
- Assemble the cheesecake:
- Pour the filling onto the cooled biscuit base, leveling the surface with a spatula.
- Cover the cake pan with cling film and place in the refrigerator for at least 4 hours, preferably overnight, to allow the cheesecake to firm up.
- Decorate and serve:
- Before serving, remove the cheesecake from the pan and transfer it to a serving plate.
- Decorate the surface with the smoked salmon slices , arranging them as desired.
- Add some chopped chives , if desired, for extra color and flavor.
Notes
Note: For a more elegant presentation, you can prepare mini cheesecakes using single-serving molds.
