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Avocado Lime Cheesecake
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
185 minutes
Try this simple and delicious Mexican avocado lime cheesecake with a graham cracker crust and homemade frozen custard.
Ingredients:
  • 1.5 cups heavy whipping cream
  • 0.75 cup white sugar
  • 1.5 ripe avocados, peeled and pitted
  • 2 (3 ounce) packages cream cheese, softened
  • 0.5 cup fresh lime juice
  • 1 (8 inch) prepared graham cracker crust
Instructions:
  • In a small saucepan, gently warm the cream until small bubbles form around the edges. Take off the heat and mix in the sugar until it dissolves. Transfer the mixture to a medium bowl and let it cool for about 10 minutes.
  • In a food processor, combine avocado and cream cheese until creamy. Mix in lime juice until smooth.
  • Gently fold the creamy avocado blend into the chilled cream mixture, and transfer the mixture to an ice cream maker. Follow the manufacturer's guidelines and freeze for approximately 20 minutes.
  • Fill the pie crust with the creamy avocado mixture and use a spatula to create a smooth surface. Freeze for a minimum of 2 hours until completely solid. Prior to serving, allow the cheesecake to sit at room temperature for 10 to 15 minutes until it is slightly softened but firm enough to slice.

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