Avocado, Lime & Rose Water Cheesecakes

Makes 8

Ingredients

For the base

  • 50g pecans
  • 100g pitted dates
  • ½ tsp Star Kay White Rose Water Extract
  • ¼ tsp vanilla bean paste

For the filling

  • 2 ripe avocados
  • Zest and juice of 1 lime
  • 2 tbsp agave nectar
  • ¼ tsp Star Kay White Rose Water Extract

To garnish

  • Zest of 1 lime

Instructions

  1. Place all the base ingredients in a food processor and blend for 1 minute or until the dates have turned into a sticky paste that holds all the ingredients together.
  2. Divide this mixture into the jam jars and, using the back of a teaspoon, press evenly into the bases and chill in the fridge.
  3. Meanwhile, place all the filling ingredients in a food processor and blend for 1 minute or until creamy and smooth.
  4. Spoon the filling into the jars, level off with a teaspoon and garnish with a sprinkling of lime zest.
  5. Place the lids on the jars and chill for 2 hours or overnight. Alternatively, freeze the cheesecakes and take out half an hour before serving for a delicious semifreddo texture.

Tip: To make a large cheesecake rather than individual servings, double the quantities and use a Lakeland 20cm Springform Cake Tin