Wednesday, 2 February 2011

Frozen avocado chocolate cheesecake

This is probably the most unlikely combo to make a cheesecake from, but it works, the original avocado mousse recipe isn't mine (though I've changed it a bit), but after freezing some leftovers and eating the mousse like icecream the flavour just screamed to be made into cheesecake.

Base:
1 packet of Arnotts Nice biscuits, crushed (250gm)
80gms margarine
20gms Kremelta

melt margarine and kremelta together and pour into the biscuit crumbs. Press into spring form cake tin so the crust comes at least ¾ ‘s up the sides of the tin. Put in the fridge to set.


Filling:
1/2 cup Golden syrup
1/2 cup water
2 medium-sized avocados (300g flesh)
1 tsp mint (or vanilla if you don't like choc mint, or orange if you'd rather) essence
1/4 tsp ground cinnamon
1/2 cup good quality cocoa powder
Juice of 1/2 small lemon



Put all ingredients in a food processor and process to combine or put in a bowl and use a stick blender and blend. Pour/ spoon into the base and cover with glad wrap, freeze until firm, slice and enjoy!

Note: Be really careful not to use more than 1/4 tsp of cinnamon as it will make the mix bitter.

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