Avocado lime cheesecake recipe - Telegraph We always soak and dry nuts and seeds before we use them. This removes bitter tannins and helps break down gluten, aiding digestion. Dissolve ½ tsp salt per cup of nuts or seeds in enough water to cover them by an inch. Leave for at least seven hours. Drain and rinse, then spread on a large tray and put in an oven at 50°C. Leave for 12 to 24 hours, turning occasionally, until crisp. Preheat the oven to 150°C/300°F/gas mark 2. Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted. Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don't let it go completely smooth) and holds together when pinched. Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling. Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste - add more lime juice, zest or honey according to preference, but it's best to keep this deliciously tangy. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight. To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately. hemsleyandhemsley.com