Monday, November 23, 2009
Avocadoes... they can grow here. Only lately I knew that.
I used to think that they only grew in California... Muahahahaha!!!!
The avocadoes above were given to me by my children's nanny. They were grown in Sitiawan by her relative. I used them to make the tempting Avocado Cheesecake on the cover of Alex Goh's Fantastic Cheesecake cookbook. The recipe calls for yogurt in the cheese filling, of which I find the smell to be oh so unsuitable. I like the smell of milk with avocado in Vietnamese avocadoes milkshake, so next time, I'll omit the yogurt and sugar, and put in equal amounts of condensed milk.
The recipe in Alex's book:
Vanilla Sponge Cake (any variety, u can just use this recipe to make one)
Avocado Cheese Filling:
250gm cream cheese
100gm avocado flesh (I used 200gm )
1 Tbsp lemon juice
1 Tbsp gelatin (I used 1 1/2 Tbsp)
200gm whipping cream
1. Place gelatin in a heatproof bowl and put in water. Leave for 2 minutes and microwave on high for 30 secs, or u can double boil it until the gelatin dissolves. Leave to cool to room temperature.
2. Cream cream cheese and sugar until smooth.
3. Combine lemon juice with avocado flesh and stir (or use a food processor) until smooth. Put this into (2)and mix until well combined.
4. Add (1) to (3) and stir until well combined. (I do all the mixing with a hand mixer). Add in yogurt.
5. Whip whipping cream until soft peaks and fold it into (4) until well combined.
6. Pour cheese filling onto sponge cake and level the surface. Referigerate for 4 hours or until set.
I like my chilled cheesecakes to be in 2 layers.... so it looks different than what is in the book.
I still have so many backposts................ Takes time to type them out... Those of u who've eaten this cake, u know how old this cake was :)
MIL's coming back from US next week, so it means, baking season is back...
More cheesecakes coming up soon......