Avocado Cheesecake with Walnut Crust
Recipe information
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Cooking:
-
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Servings per container:
10
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Source:

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.