Lime-avocado cheesecake

Ingredients:

Cake

• 70 g unsalted butter, melted
• 1.5 cups chopped graham crackers
• 1 tbsp. granulated sugar
• A pinch of salt

Filling

• 2 medium Hass avocados
• 1 package of cream cheese (220 g), room temperature
• 1 can (400 g) of condensed milk with sugar
• 2.5 tbsp freshly squeezed lime juice
• 1.5 tbsp freshly squeezed lemon juice
• A pinch of salt
• Whipped cream or powdered sugar, for decoration (optional)

Preparation:

1. Preheat oven to 175°C.
   
   Grease an 8-inch springform pan with a little melted butter. Combine the remaining butter in a bowl with crushed graham crackers, sugar, and salt. Spread the mixture in the bottom of the pan and press it up the sides. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
2. Prepare the filling:
   
   Halve the avocado and remove the pits. Then, scoop out the flesh and chop finely. Transfer to a bowl with the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juice, and salt and beat until fluffy, scraping down the sides of the bowl as needed.
3. Spread the filling on the crust, place a piece of plastic wrap directly on its surface and refrigerate the pie for at least 4 hours.
4. Remove the ring from the pan and cut the pie into pieces. Garnish with whipped cream or powdered sugar, if desired, and serve immediately (the top will begin to darken if left uncovered).