Avocado Cheesecake

• 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 all is 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 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.

Place the creamy mixture over the biscuit base and smooth the top. Place in the fridge for 4 hours or more to set.

To serve remove the cheesecake from the tin and decorate.