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
60gm sugar
100gm avocado flesh (I used 200gm )
1 Tbsp lemon juice
1 Tbsp gelatin (I used 1 1/2 Tbsp)
50ml Water
100gm yogurt
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......
wow!looks very delicious.I always wanted to make avocado cake but never dare to try.I am gonna to try this soon.Thanks for sharing the recipe.
ReplyDeleteIt is delicious.. if not for the yogurt smell, it will even be better. My children's nanny tried making this too, and I told her to substitute the yogurt and sugar with equal amounts of condensed milk, and it turned out lovely. Do try that instead of the original recipe.
ReplyDeleteHi Wendy I have an award for you , pls pick it up from my blog soon , thanks
ReplyDeleteGreat idea to incorporate something so healthy into cakes! I usually blend with milk + maple syrup or mashed it with bananas.
ReplyDeleteAFTH: Be coming over next week. :)
ReplyDeleteYour cheesecake look awesome & neat. From the look it must be delicious.
ReplyDeleteHome Kreation,
ReplyDeleteIt does not only look delicious, it is delicious. :)
I found your website through another food blog. I'm amazed by your creativity with cakes. Your cakes are always so nice and neat :)
ReplyDeleteFavbabe,
ReplyDeletethanks for the compliments :)
I always make sure I'm working with the right temperature and my knives are always sharp and clean whenever I cut them :)
Hope to see you around more often.
Hi wendy,
ReplyDeleteI was wondering if u let the 1st layer of cream cheese set before adding the 2nd layer of sponge cake? I tried this recipe, nicely had my sponge cake sliced into 2 pieces but as my mould is bigger than the cake, i had to let the cream cheese overflow to the sides. Hence, not enough (i think) to cover the second layer :( Ended up using only 1 layer of cake. haven't tasted the cake yet as it is sitting in my fridge now. will feedback you on the taste. looks yummy though :) Thanks again for sharing the recipe!
Favebabe,
ReplyDeleteNo I didn't wait to put the 2nd layer, cos the mixture is thick enough to support the weight of the 2nd layer of sponge.
the filling will definately flow to the sides, even if you bake in a 9 inch pan and form it in a 9 inch mould, cos cakes will shrink after it's removed from the cake pan. But the size shouldn't be too different from the cake's size though. I trimmed the sides of the cake to show you the layers, not that it really looked that way.
It looked something like my coffee cream cheesecake, the sides are covered with cream cheese filling too.
the top of your cake is very smooth and pretty. do u mind to share how did u get such smooth top?
ReplyDeleteAnonymous,
ReplyDeleteThere is no secret to it.
If you try this recipe, I'm sure you'll get a smooth surface too as the cheese filling is rather liquidy before setting.
Hi Wendy,
ReplyDeleteI hope this query find you well :)
May i checked with you,the whipping cream here is non-dairy or dairy whipping cream?
I read from your strawberry yogurt cake recipe, there is a comment, that is preferable to use dairy w. cream for filling and non-dairy w. cream for topping. In this recipe, do we use dairy w. cream since is filling?
Thanks for clarifying it to me. :) very blur with all these whipping cream.
Lily
lily,
ReplyDeleteIn my blog, it's always dairy.
I don't use non dairy unless it's for deco.
Non dairy is not called whipping cream, but it's called topping cream.
Yeah!!! it turns out great for me too. The texture is soft and smooth all the way. :) I followed your suggestion to use condensed milk instead of sugar.
ReplyDeleteOverall the cake is nice and just tart enough to open up the appetite for more.
Thanks
Lily
Lily,
ReplyDeleteGlad it turned out great :)
Hi Wendy,
ReplyDeleteI would love to try this avocado cheesecake as I love avocado...btw, how long/many days can we keep this cheesecake (leftover) in the fridge? Will the color of the avocado cheese filling changed if kept few days in the fridge?
Also, did you use springform cake tin to assemble the sponge and avocado cheese fillings? Thanks..:)
ReplyDeletelyn,
ReplyDeletevery slight change only. These that you saw here are 2 days old in the fridge.
I just assembled mine is a loose bottom pan, but any removable based pan will be fine.
Thanks Wendy for your advice. Will try to do it this weekend and let you know the result. Also, just want to confirm that 100ml condensed milk to be used instead of yogurt?
ReplyDeleteI'm not sure to use 100 or 160gm condensed milk. Thanks heaps
ReplyDeletelyn,
ReplyDeleteIf you use non dairy cream, go with 100gm of condensed milk
If you're using dairy cream, go with 160gm of condensed milk.
Lyn,
ReplyDeleteOr you can add lesser then taste it, condensed milk can be added in anytime to jack up the sweetness, as long as before you fill the cake with it.
I made this just yesterday and today it was looking more brown than the gorgeous vibrant green you have...what is your secret to making it so green? I used the tablespoon of lemon to prevent it from going brown but it definately didn't do the trick. Would you add food coloring? I did use the Hass avocados though, so not sure if that made a difference? Also I didn't use condensed milk, I used coconut milk and everyone loved it
ReplyDeleteAnonymous,
ReplyDeleteHass won't be as green. If you want to add food colouring, it's up to u.
Coconut milk, wow, that sounds to be an interesting subtitute.
I should also mention that I made the sponge and didn't work out so I made a coconut biscuit base for the cheesecake..hope you don't mind! that's why the coconut milk was put in instead of the condensed milk (also cos I didn't have it in the pantry) and it was really good. So what avocados should I use?
ReplyDeleteaninbakingmode,
ReplyDeletethe type of avocado I used is the same as the one I used for my avocado milk cake.
It's a locally grown variety that I have no idea what is the type.
What else can be used instead if the sponge cake at the bottom?
ReplyDeleteMunkie,
ReplyDeleteAny cake that will stay soft when chilled.
Or use a digestive biscuit crust at the base and don't layer the cake.
read thru' your blogspot ..it's amazing ..i wish to know do you have carrot cake recipe? i always wish to do that but can't find any good recipe for doing it..thx
ReplyDeleteI'm trying to made this tonight using dairy cream with 160gm condensed milk. I hope it gives me the creamy type of texture. I love your recipes and I should omit using yogurt and sugar as you mentioned. Is there any difference of using low fat yogurt in it? Thanks.
ReplyDeleteLilian,
ReplyDeletethat time when I made it, I used Indian homemade yogurt, of which the smell is very strong. I'm not sure about low fat yogurt, but you can try to mix a small teaspoon of the yogurt, with mashed avocado and some sugar.. taste it, see if you like it or not.