Our company’s monthly fruits day left me with a couple avocados sitting on my counter-top and they were getting really ripe. I remembered I once had a really good avocado tofu cheesecake somewhere at Raffles City basement level that left an impression and it would be good if I could replicate…anyhow, I googled “avocado cheesecake” and this recipe appeared first on the listing and ahh…that pastel green was hard to resist! The cake softens pretty quick under our 30ish degrees temperature so it has to be kept in the freezer unless serving. The texture was really rich and creamy, and parts of it almost felt a little icy – like biting into frozen iced popsicle. It was also mildly tangy from the limes. It’s not my preferred type of cheesecake but it wasn’t too bad or anything.
p.s. I just realized that the original recipe requires an ice cream maker to freeze the cream mixture. Hence I supposed it’s meant to be ice cream-like?
Adapted from allrecipes
3/4 cup castor sugar
1 8in prepared graham cracker crust (I made a digestive biscuit crust using 200g finely crushed biscuits and 100g melted butter mixed together and pressed firmly onto bottom of cake pan. Refrigerate until firm.)
- Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
- Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
- Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer’s instructions for making ice cream. (I skipped directly to no.4)
- Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.