Seen and Noted! I just stumbled upon this recipe and had to share it: Avocado Cheesecake with Walnut Crust. Typically I am a cheesecake purist – NY Style Cheesecake – chilled, fork in hand, and I am a very happy girl. But this calls for a taste! I love cheesecake, I love avocados, and I especially enjoy walnut or almond based crusts. So here you go – I hope you enjoy this!
Avocado Cheesecake with Walnut Crust
Per Serving:
242 calories; 8 g protein; 13 g fat; 26 g carbohydrates
Ingredients:
- 3/4 cup shelled walnuts
- 1 cup graham cracker crumbs
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 teaspoon crushed anise seeds
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 1 lemon
- 1 1/2 cups skim milk
- 1 teaspoon vanilla extract
- 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
- 8 ounces fat-free cream cheese, softened and cut in pieces
Directions:
- Heat oven to 350°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.
- 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.
- 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.
Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
