To all that have been asking for this recipe – finally it’s out 🙂
Photographs by Farayi Kambarami, Recipe & Food Styling by Thulisa Martins
For us it’s more about comfort and indulgence. Meet my Mom, aunt (more like baby Aunt), Sis in law, nephew and kids. Yup we have had a new addition to the family, Sihle and she just turned one just the other day and is walking now.
The South African avocado association dropped-off avocado’s at my door step the other day. This time around, I thought to myself ‘not another avocado salad! What on earth will I do with these avos?’
I like avocado’s as they are creamy and lift most flavours without overpowering them. My Mom was in town and she loves desserts, so I think avocado cheese cake ‘tick’. The kids love marshmallow – so the avocado cheese cake with marshmallows was definitely on the menu to this party rolling.
Nice with an African flair – I love bread, so next was the matcha avo bread and also a pistachio and avocado with chocolate and Amarula sauce – yum!
200g plain digestive biscuits, finely crushed
50g unsalted butter, melted
250g full cream smooth cottage cheese
250g medium fat cream cheese
30ml (2 tbsp) lemon juice
3 medium sized avocado’s, peeled, pitted and mashed
200g white marshmallows, melted for about 1 minute in the microwave, until melted
15ml (1 tbsp) lime juice
15ml (1 tbsp) honey (optional)
Candy coated marshmallows
Fresh berries of your choice
- Mix the biscuit and butter together and press into a 15cm spring form tin and place in the fridge to set for 20 minutes.
- In the meantime, blend together all the other ingredients for about 1 minute until mixed through in a free standing blender.
- Top the cheese mixture onto the biscuit base and smooth the top.
- Carefully remove the cheesecake from the spring form pan and serve topped with berries and with marshmallows, candy coated marshmallows.
and the boys enjoyed the treats.