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Avocado Cheesecake with Walnut Crust
Avocado Cheesecake with Walnut Crust
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Avocado cheesecake with walnut-anise crust. Rich and vibrant flavors.
Ingredients:
  • 0.75 cup shelled walnuts
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 0.5 teaspoon crushed anise seeds
  • 0.25 teaspoon salt
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1 lemon
  • 1.5 cups skim milk
  • 0.5 cup sugar
  • 1 teaspoon vanilla extract
  • 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
  • 1 (8 ounce) package fat-free cream cheese, softened and cut in pieces
Instructions:
  • Preheat the oven to 350 degrees F. Using a food processor, finely grind the walnuts. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds, and salt; pulse until combined. Incorporate 2 tablespoons water until mixture resembles wet sand. Press into the bottom of an 8 1/2-inch springform pan. Bake for 20 minutes, then let it cool completely.
  • First, mix gelatin with 2 tablespoons of water in a measuring cup or small bowl. Allow it to sit for 5 minutes. Then, peel strips of lemon zest using a vegetable peeler, making sure to only include the yellow part. In a saucepan, combine milk, 1/2 cup sugar, vanilla, and lemon zest strips. Bring the mixture to a boil. Stir in the gelatin and simmer until it completely dissolves, which should take about 1 minute. Finally, strain the mixture to remove the lemon zest before using.
  • Combine ripe avocados and creamy cream cheese in a food processor until smooth. Add the hot milk mixture and blend until silky. Pour the mixture into a pre-baked crust, refrigerate for at least 2 hours until firm. Once set, remove the pan sides and slice into 10 portions. Enjoy with a drizzle of raspberry sauce, if desired.

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