200g Ginger-nut biscuits
60g unsalted butter, melted
1 lime, finely grated zest
For the filling
450g rive avocado flesh
3 lime, finely grated zest
300ml double cream
500g full fat soft cheese, at room temperature
75g icing sugar, sifted
1. Line the base and sides of a 20 cm spring form tin with baking paper (secure in place with a paperclip.) In a food processor, whiz the biscuits to fine crumbs (or place in a food bag and crush with a rolling pin), then add the butter and the zest of 1 lime. Process again until well mixed. Press the crumbs into the base of the tin and chill while you make the filling.
2. Place the avocado flesh and lime zest and juice in a food processor and whiz until smooth then tip into a large mixing bowl. In another bowl, whip the double cream to soft peaks. Beat the soft cheese and icing sugar into the avocado, then fold through the cream, until well combined.
3. Spoon onto the biscuit base, smooth the top, then cover and chill for at least 6 hours, or overnight, until set.
4. To serve, remove the cheesecake from the tin and decorate with the lime zest.