Malawi avocado cheesecake

Malawi avocado cheesecake. Photo / Supplied

Makes one 26cm springform tin

For the base:
180g butter, melted
2 cups Super wine biscuit crumbs
3 tbsp cinnamon sugar

For the filling:
4 eggs, separated
240g cream cheese, at room temperature
1 1/2 avocados, mashed
1 lime, zested
1/2 lemon, juiced
1 cup caster sugar

To make the base: Place the biscuits and cinnamon sugar in a food processor. Add the butter in a steady stream until well-blended. Grease a springform tin well. Put the mixture into the tin, carefully pressing it into the bottom and sides. Place into the freezer to speed the setting process. Preheat the oven to 165C.

To make the filling: In a cake mixer, beat the egg yolks until light. Add the cream cheese, avocados, lime zest, lemon juice and sugar, beat until smooth. Whisk the egg whites until they form soft peaks, then slowly fold them into the avocado mixture. Pour on to the set base and bake for 25 minutes or until the filling is just set and slightly golden. Run a paring knife around the edge of the springform tin, remove and cool. Serve with poached tamarillos and plain yoghurt.