The weather where I am is hot and humid. With only a few fans around the house, I am dying. Not literally, but my eyeballs feel as if they’re steaming in their sockets, and I’m permanently sticky.
I’m not in South-East Asia, but I feel as if I might as well be…
The inspiration for this recipe comes from a sweet snack often sold in Melaka, where it is thought to have originated from the Dutch, Penang and Singapore. No green tea here!
I love Scotch fingers… they’re one of my all-time favourite biscuits 😀
The coconut was toasted – technically, this recipe is still ‘no-bake’, because I used a microwave 😛
Although this recipe doesn’t call for lime zest, I zested the limes anyway so I could freeze the zest and use it some time else…
While we’re on the topic of limes, you can also use lemons, cumquats, or whatever citrus you want. Also, you can substitute the avocado or banana with more banana or avocado, or papaya, mango – any soft-fleshed fruit, really.
Serve your cheesecake within 36 hours or so; otherwise, the avocado will start to oxidise and turn brown. For some reason, when stored in the freezer it seems to go slower – possibly because lowering the temperature slows rates of reactions…
South-East Asian Green Cheesecake
150g scotch finger biscuits
200g white chocolate, melted
100g butter, cubed
25 – 50g coconut, toasted or not
2 avocados, chopped and frozen for 1 hour
1/2 banana, chopped and frozen
180mL coconut cream
90mL condensed milk
250g cream cheese
juice of 2 limes
2 tsp gelatine
In a blender, combine base ingredients. Pulse until smooth.
Pour base into lined 18″ tin.
Mix the lime juice and gelatine.
In a blender, combine fruit, coconut cream and condensed milk.
When gelatine has dissolved, pour lime juice in blender mix.
In a separate bowl, beat the cream cheese until softened.
Add the fruit mix to the cream cheese and beat.
Pour the filling on top of the base and freeze overnight.