This February, indulge in this light green creamy cheesecake while making green hearts for Show the Love 2020. Share the cake and #ShowTheLove.
- 200g gingernut biscuits
- 75g butter, melted
- 500g mascarpone
- 100g icing sugar
- 2 avocados
- juice of 1 lime
- zest of half a lime
- 200ml double cream
- Kiwi fruit, for decoration
Place the biscuits into a bag or large bowl and crush into fine pieces.
Melt the butter gently over low heat and once melted pour over the biscuit crumbs in a bowl and ensure the crumbs are coated in the melted butter.
Place the buttery biscuit crumb into a greased loose bottom tin and press down with the back of a spoon, ensure the biscuit is pressed to the edges of the tin. Place in the fridge to chill for approximately 30 minutes.
Into a food processor place the mascarpone, icing sugar and the flesh of 2 avocados, blend the ingredients together until a smooth consistency.
Add the juice and zest of the lime and using a spoon incorporate into the cheese mixture.
Pour the double cream into a bowl and whisk until thickened and it forms soft peaks. Fold the cream into the smooth green avocado mixture.
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