Avocado Cheese Cake Recipe

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A hexagon shape avocado cheesecake

Ingredients

CHEESE CAKE BASE

  • A thin layer of vanilla sponge cake

    • AVOCADO CHEESE FILLING

  • 250 g of cream cheese
  • 80 g of caster sugar
  • ˝ tbsp of lemon juice
  • 150 g of avocado (pureed)
  • 1 tbsp of gelatin (dissolved in 30 ml water, melted by double boiling)
  • 200 ml of whipping cream (whipped)
  • 80 g of pecan nuts (toasted, chopped)

    • CAKE DECORATION

  • Some avocado
  • Some whipped cream

    • Utensils Needed

  • 12 hexagonal rings
  • 1 piping bag

    • Directions

    1. Cut sponge cake into shapes to fit hexagonal rings. Leave aside.
    2. Beat cheese, sugar and lemon juice until smooth and creamy.
    3. Add in avocado puree and gelatin mixture.
    4. Fold in whipped cream and pecans.
    5. Scoop filling into a piping bag.
    6. Pipe the avocado cheese mixture filling into rings up to the rims.
    7. Smoothen with a palate knife. Chill and set.
    8. Unmold and decorate with cream rosettes and chopped avocado.

    Preparation Tips

    1. Do not blend avocado for too long or the fruit can turn bitter.

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