Avocado Cheesecake

I know it may sound strange to some of you - avocado in cheesecake? However it works for me because this recipe incorporates the creamy texture of avocado with the cream cheese by binding it with some lemon. The best thing I love about this is the combination of colours, green and cream :). This is yet another recipe from Alex Goh's cheesecake 'bible'.

Beautiful swirls of whipped with avocado cheese mixture, isn't it lovely?

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Ingredients
Prepare a thin vanilla sponge cake layer like what I did in Strawberry Cheesecake, but you can halve the recipe instead.

For the cheese topping:
250g cream cheese - room temperature
60g sugar
100g avocado, scooped out and chopped roughly before puree(would be useful if you had a Chop N Scoop board to do this in)
1 tablespoon lemon juice
1 tablespoon gelatine powder
40g water
100g yogurt (natural or vanilla flavoured)
200g whipping cream

Steps

1. Cream the cream cheese and sugar until light.
2. 
   
   Puree the avocado in a blender until smooth and add it to the cream cheese mixture and blend it well.
   
   
3. Mix the gelatine powder with water and place it over a double boiler and stir till it dissolves. Add it to the cream cheese avocado mixture until well combined. If you don't have a double boiler, just place a metal bowl with the gelatine mixture over a pot of boiling water.
4. Add in the yogurt next and mix it well until you get this:
   
   
5. In a separate bowl, whip the cream until soft peak and fold the cream into the previous mixture until well combined.
   
   
6. In the cake mould which you should have the vanilla cake layer at the bottom, pour over the cheese filling. Smooth the surface and refrigerate for 4 hours or until set.
7. Unmould the cake and decorate with slices of avocado or pipe whipped cream on it.