NO-BAKE SPINACH AND AVOCADO CHEESECAKE
Suitable for a buffet table or as a cold starter, this beautiful cheesecake can be made a day ahead and simply turned out when needed.
125g savoury crackers
95g butter, melted
15ml (1 tbsp) gelatine powder
180ml (3/4 cup) strong vegetable or chicken stock
1 ripe avocado, halved lengthways and pip removed
100g fresh baby spinach, rinsed and thick stalks removed
125ml (1/2 cup) crumbled feta cheese
1 clove garlic, peeled and roughly chopped
15ml (1 tbsp) lemon juice
1 x 250g pack full-fat cream cheese
1 x 250g tub crème fraîche
A handful of micro herbs for garnishing
Lightly spray a 22cm springform cake tin with cooking oil and line with baking paper. Blitz the crackers in a blender or crush them in a mixing bowl with the end of a rolling pin. Mix in the butter, then press the mixture with the back of a spoon into the base of the cake tin. Leave to chill while preparing the filling. Mix the gelatine into the stock. Microwave for 45 seconds to 1 minute (do not boil) to dissolve the gelatine , or stand the cup in hot water and stir until dissolved. Leave to cool for 5 minutes. Scoop the avocado flesh into a blender. Add the spinach, feta, garlic, lemon juice, cream cheese, crème fraîche and stock mixture. Blitz until smooth, intermittently pushing the mixture down with a long spatula. Season and pour over the biscuit base. Chill for at least 4 hours or overnight.
When ready to serve, remove from the cake tin (run a thin knife blade around the edge if necessary), carefully transferring it onto a serving platter. Garnish with a few micro herbs.