Avokado, Limeta i Kokos ' Čizkejk ' *Avocado , Lime and Coconut 'Cheese Cake'

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Ovo je zdrav čizkejk u svakom pogledu. Bez brašna, jaja , sira, mleka, putera. I sa biljnim želatinom (Agar, Agar).  A ukus mu je fantastičan. Preporučujem!
Kod mene na blogu mo\ete na;i dosta recepta sa avokadom kao i kako uzgajati avokado
Pa sladoled od avokada i salata sa repom i avokadom. Fil za tortu sa avokadom




Sastojci

Kora

140g mlevenih badema
3/4 šolje mlevenog kokosa
8 velikih ili 16 manjih  urmi, bez koštice
dobar prstohvat soli
 5 Kašika Kokosovog ulja, otopljenog

Fil

5 zrelih ( ali ne prezrelih ) avokada
2 limete, sok i rendana korica
1 šolja zovinog sirupa
1 šolja kokosovog krema
Prstohvat soli
2 kašičice Agar Agar
2 kašičice vanila ekstrakta
rukohvat nane ( opcionalno)

Za serviranje, kuli od bobičastog voća (jagoda, borovnice, kupine i slično, može i od zamrznutih)

Priprema

Predgrejemo rernu na 160 stepeni C
Sve sastojke za koru stavimo u blender i izblendamo u homogenu masu
U okruglu tepsiju (23 cm), sa dnom koje se vadi a koju smo obložili pek papirom i malo namastili, sipamo ovu smesu i pečemo oko 10 minuta

Ostavimo da se ohladi

Fil

Oljuštimo avokado, odstranimo koštice i stavimo u činiju za mikser
Uspemo i sve ostale sastojke, osim želatina i dobro izmiksamo.

Agar Agar rastvorimo u 2 Kašike vruće vode. Dobro izmešamo da nema grudvica.
Dodamo umiksanom filu i miksamo još kratko da se i želatin dobro umeša

Sipamo na ohladjenu koru , ostavimo u frižider, najmanje 5 sati ili preko noći.

Kad vadimo iz pleha, nožem pažljivo prodjemo pored ivice i izvadimo ćizkejk. Obično ostane dno tepsije, to ništa ne smeta, čak se lakše seče.

Serviramo sa voćnim kuli.

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Avocado, Lime and Coconut Cheesecake,

This is truly healthy Cheesecake! Without flour, butter, cream, cheese, eggs. Even the gelatine (Agar Agar is plant based.  Best served with fruit coulis ( strawberry, boysenberry or other, can be frozen ones). I love avocado. See also my posts  Avocado Ice Cream, How to grow avocado, Avocado Cake Icing

Base

• ground almonds 140g
• desiccated coconut ¾ cup
• medjool dates (pitted) 8 large
• salt good pinch
• coconut oil 5 tablespoons melted or soft
• 
  

Filling

• firm ripe avocados flesh from 5 medium (remove any rotten bits)
• lime juice 1 cup (freshly squeezed or pre-squeezed from a packet)
• limes finely grated zest of 1-2
• salt good pinch
• coconut cream or coconut yogurt 1 cup
• vanilla essence or extract 2 teaspoons
• pure maple syrup 1 cup (or 3/4 cup caster sugar)
• mint leaves 1 handful, chopped (optional)
• gelatine powder 2 tablespoons
• cold water 2 tablespoons
• boiling water 3 tablespoons

To Serve

• fresh raspberries, or fruit coulis (e.g. strawberry, blackberry or passion fruit)

Create

Preheat oven to 160 degC/320 Fahrenheit.

1. Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together.

2. Lightly grease and line the base and sides of a 26 cm round spring-form cake tin with baking paper and tip in the base mixture. Press mixture down firmly and evenly with the back of a spoon. Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.
   

3. To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more maple syrup, lime juice or zest or vanilla to your taste buds if necessary.

4. Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
   

5. Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.

To serve, carefully run a knife between the tin and the cake to loosen, then push the base of tin up and carefully transfer cheesecake to a plate. Garnish with raspberries or fruit coulis. Will keep in the fridge for a couple of days, or can be frozen (covered well in plastic wrap) for weeks.

• * To make raspberry coulis, place 1 1/2 cups of frozen raspberries and 1 tablespoon honey in a small pot and boil for a few minutes, mashing up the raspberries, until the sauce has thickened slightly. You can buy passionfruit coulis/syrup, or make your own by boiling 1/2 cup passionfruit pulp with 2 teaspoons honey in a small pot until the sauce has thickened slightly. Cool in the fridge before using.