This recipe used to be seasonal because avocados are seasonal. However, nowadays, there seems to be a constant supply of avocados the whole year round. There are now some companies who sell frozen avocados. You can also opt to freeze your own avocados. Choose ripe but firm avocados. Remove the seed and the pulp. Put the pulp in zipper bags and freeze. Do not mix with raw meat and seafoods.
If you do not have a blender, you can use a mixer to mix. You however get a finer textured cheesecake with a blender.
The amount of avocado can vary depending on your preference. You just need to adjust the gelatin and the sweetness. The range I gave you is already computed for my recipe so no adjustments needed to be made.
You are freeze the cheesecake well wrapped in cling wrap. Topping the cheesecake with avocado slices is optional. If you do, please do not forget to glaze it with neutragel or gelatin because avocados are notorious for browning quickly due to oxidation. I love avocados. I hope you do too!
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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