February 23, 2015

Avocado Cheesecake with Walnut Crust

Ingredients

  • 3/4 cup shelled walnuts

  • 1 cup graham cracker crumbs

  • 1 tablespoon sugar

  • 1/2 teaspoon crushed anise seeds

  • 1/4 teaspoon salt

  • 1 (.25 ounce) envelope unflavoured gelatin

  • 1 lemon

  • 1 1/2 cups skim milk

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 2 fully ripened Avocados, halved, pitted, peeled and diced

  • 1 (8 ounce) package fat-free cream cheese, softened and cut in pieces

avacados Directions
  1. 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. 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. 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.
   

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