Avocado Cottage Cheese Cake is the second one on the no bake series. The first one was No Bake Tofu-Cheese Cake.
Like the previous, here the Avocado pulp and cottage cheese mixture in placed on the soft oats cookies base and chilled and served as dessert.
Ingredients : 150 gms of cottage cheese ; ¾ cup of Cream (Split into 1/2 cup + 1/4 cup) ; 1 ¼ tsp gelatin (dissolved in the water) ; 3 tbsp Avocado (mashed with and 1 tbsp of lemon juice to prevent color change) ; 1 tbsp of water ; 3 tbsp of sugar ; 1/2 cup oats biscuit ; 40 gms butter melted ; zest of lemon (option).
Crush the oats cookies in a food processor until finely ground. Add melted butter and process until moist crumbs form. Transfer the mixture into bottom of individual pan or cheese cake mold (about 1/4th) and press firmly. Transfer the pan into freezer for 10 – 15 minutes to set.
Boil ¼ cup cream in a small sauce pan and add dissolved gelatin into it and stir well. And allow it to cool.
In a food processor, combine avocado, cottage cheese, sugar, 1/2cup cream, zest, and 1 tbsp water until to form a homogeneous mixture and add the gelatin and process further to form creamy and smooth in texture.
Scope the mixture into the prepared cheese cake pan (on top of crumbled oats cookies) and smooth the top. Chill in the freezer for 1 hour and serve directly from the freezer. (Even you can sprinkle a pinch of lemon or orange zest on top to enhance)
