One of my favourite snacks is salticrax (preferably the one with black pepper) topped with a slice of cream cheese rolled in black pepper log with a slice of avocado on top. I add a sprinkle of coarse sea salt and then I am in snack heaven!
I decided to develop a recipe based on this snack for the ZZ2 Farming “More than just guacamole Afrikado Blogger Challenge” and made this baked avocado cheesecake.
This is a savoury cheesecake, but it is definitely not a quiche. The filling is smooth. The texture is similar to that of a sweet baked cheesecake. Like with most baked cheesecakes it is also slightly cracked, but it can be avoided by leaving the cheesecake in the oven to cool down and set.
The cheesecake can be served lukewarm or cold. It is a versatile dish and can be served as a light lunch or for dinner with a side salad. It is a great vegetarian dish. It can also be served as a savoury element at a tea party or any other function.
It is very easy to make. Crush the biscuits with a rolling pin, if you do not have a food processor. You can also squash the avocado with a fork and mix all the ingredients with a wooden spoon, so a food processor is not essential.
- 200g salticrax (plain or with pepper)
- 120ml butter, melted
- 400g avocados (about 2 large avocados) weighed without the skin and pip
- 250g smooth creamed cottage cheese
- 250ml cream
- 4 large eggs
- 5ml salt
- 20ml coarsely grounded black pepper
- Pre-heat the oven to 180⁰C.
- Butter a 28cm quiche dish.
- Crush the salticrax in a food processor and mix with the melted butter.
- Press the salticrax mixture onto the bottom and sides of the buttered quiche dish. Place in the refrigerator, whilst making the filling.
- Place the avocadoes into a food processor and process until smooth.
- Add the cottage cheese, cream, eggs, salt and black pepper and process until mixed.
- Spoon the filling into the crust and bake for 35 minutes in the pre-heated oven.
- Cool down until lukewarm and serve.