AVOCADO AND BASIL CHEESE CAKE

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Serves 4 as compliment for cheese board or savoury board

When the theme come with cheese cake, first I thought I will bid for cheese cake ice cream as I prefer unbaked cheesecake and then I realise the other half can’t handle sweet dish, #sadface but just think about how many sweet cheese cake recipes (once again #millions).
So savoury cheesecake could be the one that people will think can enjoy it.
The first batch I did salmon avocado cheesecake (lovely) but you can not enjoy with the other meat plater, and you will have enough after two spoons.
The second batch I prefer avocado and basil. So bang bang.. I love it, my thought for this recipe only one, because this cheesecake is the centre for meat plater, I prefer use the best ingredients such as Lampung Black Pepper, Himalayan pink salt and really fresh basil leaves.

Ingredients

200g fromage frais
110g mascarpone
1 ripe avocado, spoon the flesh and finely chop, add a squeeze of lemon juice to stop it from browning
Lime juice from ¼ of lime
Lime zest
8 basil leaves, finely sliced
½ tsp ground Lampung black pepper
Salt to taste

For the base
60g Scottish oat cakes
40g cold unsalted butter
¼ tsp ground Lampung black pepper
Pinch of chilli flakes
Salt to taste

Use food processor, grind Scottish oat cakes, chilled butter, ground black pepper and chilli flakes into fine crumbs, layer the cake tin (11cm mini spring form cake pan) with parchment paper, use spoon press the base mixture down firm (slightly hard) into the bottom of the tin. Leave it in the fridge for at least 30 minutes.
Use food mixer with paddle attachment, beat the fromage frais, mascarpone and chopped avocado until a smooth consistency, add basil leaves, ground black pepper and salt to taste stir well.
Using a piping bag pipe the cheese mixture on top of the the base and spread nicely, leave it in the fridge to set
Enjoy the cheese cake with, sliced smoked salmon, jamon, salami and British ham.

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