Black & green cheesecake with Bengali lime & avocado

Black & green cheesecake with Bengali lime & avocado

By
From
V is for Vegan
Serves
6-8

Key limes or Mexican limes used in Key lime pie are very different from the usual ‘Persian’ limes that we know in our shops. Key limes are smaller, more acidic and the flesh is yellow. Once dried into black lime, they are a useful ingredient in Middle Eastern cookery. The strange thing about both Key limes and Persian limes is that they are ripe when yellow, not green.

As it’s hard to get hold of Key limes in this country, I use normal limes. But if you can get hold of Bengali limes (I buy them at Asian supermarkets, especially in Whitechapel), then do. They are perfumed, floral and exotic.

Ingredients

Quantity Ingredient
oil spray, for greasing

For the crust:

Quantity Ingredient
150g oreo cookies, finely ground
3 tablespoons coconut milk

For the filling:

Quantity Ingredient
150g cashew nuts, soaked in water for 2–4 hours, then drained
2 small avocados, peeled and stoned
1/2 teaspoon sea salt
1 teaspoon vanilla paste or 1 vanilla pod, split lengthways
100ml agave nectar
2 lemons, juiced
100ml coconut oil
5 limes, juiced, plus the pared zest of 1 for the top (optional)
slices kiwi fruit, for the top (optional)

Method

  1. Preheat the oven to 180°C and lightly spray an 18 cm loose-bottomed cake tin with oil spray.
  2. In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake tin. Chill in the fridge for about 30 minutes.
  3. Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.
  4. Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.
Tags:
Vegan
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