G’daaay TummyTroll! Our Australian readers would be pleased to know that I was Down Under at one of my favourite countries in the world. Ultra friendly people and breath-taking scenery aside, Australia is a foodie’s paradise with a terrific mix of international cuisine, top-notch cuisine standards and larger-than-life fresh produce. My luggage was absolutely bursting with Macadamia nut butter, Tim Tams, ginger marmalade… Yeah you get it.
After doing a bit of snooping around at the markets of Queen Victoria’s (Melbourne) and Paddy’s (Sydney), I purchased a couple of bigger-than-baseball avocados, or avos as the Aussies would call them. I took a while figuring out what to do with these while they took their own sweet time to ripen on my dinner table… The usual salads, guacamole, and mousse sounded yummy but just a little bit boring. This was when I came across a fellow blogger’s recipe for Avocado Cheesecake, and voila was I sold! The addition of gula melaka (a brown palm sugar with a distinct taste reminiscent of burnt caramel) is inspired by the famous avocado milkshakes I used to gulp down at Alexander Village Food Centre. Here, we had it two ways – Mixed into the cake batter or as a drizzle. Whichever way, avocado, cheese and gula melaka is actually a divine combination however unlikely!
Enjoy the step by step photos of making Avocado Cheesecake with Gula Melaka: