Name: Avocado Cheesecake with Walnut Crust
Yield: 10
Ingredients: Shelled walnuts - ¾ cup; Graham cracker crumbs - 1 cup; Sugar - 1 tablespoon; Crushed anise seeds - ½ teaspoon; Salt - ¼ teaspoon; Unflavored gelatin - 1 (.25 ounce) envelope; Lemon - 1; Skim milk - 1 ½ cups; Sugar - ½ cup; Vanilla extract - 1 teaspoon; Fully ripened Avocados from Mexico, halved, pitted, peeled and diced - 2; Fat-free cream cheese, softened and cut in pieces - 1 (8 ounce) package

Ingredients for - Avocado Cheesecake with Walnut Crust

1. Shelled walnuts ¾ cup

2. Graham cracker crumbs 1 cup

3. Sugar 1 tablespoon

4. Crushed anise seeds ½ teaspoon

5. Salt ¼ teaspoon

6. Unflavored gelatin 1 (.25 ounce) envelope

7. Lemon 1

8. Skim milk 1 ½ cups

9. Sugar ½ cup

10. Vanilla extract 1 teaspoon

11. Fully ripened Avocados from Mexico, halved, pitted, peeled and diced 2

12. Fat-free cream cheese, softened and cut in pieces 1 (8 ounce) package

How to cook deliciously - Avocado Cheesecake with Walnut Crust

1 . Stage

Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.

2 . Stage

In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.

3 . Stage

In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.