Ingredients x 10 servings:

• 2 ripe Bacon Bio avocados (500 g.)
• 200 g of cow's ricotta
• 250 g of spreadable cheese
• Zest of 2 Verdelli 
• LemonsJuice of 1 Verdello lemon
• 150 g of fresh cream
• 150 g of icing sugar
• 20 g of edible gelatin
• A pinch of salt

• For the bottom: 100 g of butter, 200 g of Digestive biscuits

Preparation time: 20 minutes

We are all inclined to associate avocado with salads or toast but its use in sweet recipes will allow you to enhance that fresh and herbaceous flavor that so characterizes it.

Today we make a fresh cheesecake, quick with the use of two foods that have always been linked and produced by AvocadoBio: Avocado and Lemon.

We will need a 23-24 cm springform pan, lined with baking paper. Melt the butter, even in the microwave, blend the digestive biscuits and mix both until you obtain a smooth mixture that we will press by coating the bottom of the pan. We place the mold in the refrigerator for 20 minutes. Let's grate the lemon peel and squeeze the juice.  

We peel the avocados using a potato peeler or knife, remove the stone and blend the pulp with an immersion blender along with the lemon juice. Whip 100 grams of fresh cream, while we gently heat the remaining 50 grams in a baking dish along with the gelatin to dissolve it. 

For the decoration we can use very thin slices of lemon alternating with grated lemon peel. The dish could also be completed with very thin slices of avocado, wetted on the surface with lemon to prevent oxidation and blackening.

Bacon avocados typically have a layer of greener flesh under the skin: by preserving this portion of flesh, we can give the cream a firmer hue.

The dessert can be consumed, naturally kept in the refrigerator, within 2 or 3 days.

Enjoy your meal everyone!