So easy to make this cake without an oven, but still taste really good!-en
Had this wonderful cake together with my girl friends !
No Bake Avocado cheesecake 免烤鳄梨芝士蛋糕*for a 7” removable bottom round cake panBase125g digestive biscuits50g butter, melted
Filling:40g water12g gelatin powder250g Philadelphia-brand cream cheese, room temperature170g heavy whipping cream100g caster sugar2 tablespoon fresh lemon juice285g avocado (1 large )Frosting100g whipping cream1tsp lemon zest1/2tbsp lemon juices50g toasted pumpkin seedsMethod
- 1. For Crust. Place digestive biscuits in a food processor and process finely.
- 2. Add melted butter, mix till moist crumbs form. Press crumb mixture onto bottom of prepared pan. Chill in the fridge or freezer till firm.
- 3. For filling. Put 40g water into small saucepan, sprinkle gelatine over. Let it stand for 5mins. Warm over double boiler and stir till gelatin dissolves. Set aside.
- 4. In a food processor ( or you may use hand mixer). Blend cream cheese, sugar and lemon juices until smooth. With machine running, add warm gelatine mixture through the feed tube and blend well.
- 5. Add in avocado flesh , blend till smooth. Add in cream and beat until mixture is well combined.
- 6. Pour the filling into the crust, chill for several hours.
- 7. Use a warm towel to pat around pan sides to loosen the cake. Release pan sides, and transfer cake to a cake board.
- 8. To decorate. Beat whipping cream and lemon juices over a bowl of ice cubes water till stiff. Add in lemon zest and mix well. Frost the top of the whole cake. Sprinkle with toasted pumpkin seeds. Serve chill.