Avocado Cheesecake with Walnut Crust

Name: Avocado Cheesecake with Walnut Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons crushed anise seeds; 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced; 227 grams package fat-free cream cheese, softened and cut in pieces; 7 grams envelope unflavored gelatin; 84 milliliters graham cracker crumbs; 1 lemon; 0 teaspoons salt; 368 milliliters skim milk; 100 grams sugar; 1 teaspoon vanilla extract; 88 grams shelled walnuts

Avocado Cheesecake with Walnut Crust

Avocado Cheesecake with Walnut Crust might be a good recipe to expand your dessert recipe box. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 8g of protein, 13g of fat, and a total of 239 calories. A mixture of anise seeds, walnuts, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground.

Ingredients you will need

Walnuts

Equipment you will use

Food Processor

Oven

Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined.

Ingredients you will need

Graham Cracker Crumbs

Anise

Sugar

Salt

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.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Bake 20 minutes; cool completely.

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Zest

Vegetable

Gelatin

Vanilla

Sugar

Water

Milk

Equipment you will use

Peeler

Measuring Cup

Sauce Pan

Bowl

Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.

Ingredients you will need

Lemon Zest

Gelatin

In food processor, combine avocados and cream cheese.

Ingredients you will need

Cream Cheese

Avocado

Equipment you will use

Food Processor

Pour hot milk mixture into processor; process until very smooth.

Ingredients you will need

Milk

Pour into baked crust; cover and refrigerate at least 2 hours or until set.

Ingredients you will need

Crust

Remove side of pan; cut cheesecake into 10 slices.

Equipment you will use

Frying Pan

Serve with raspberry sauce, if desired.

Ingredients you will need

Raspberry Sauce

Equipment

Ingredients

Servings:

1teaspoons

crushed anise seeds 2

fully ripened Avocados from Mexico, halved, pitted, peeled and diced 227grams

package fat-free cream cheese, softened and cut in pieces 7grams

envelope unflavored gelatin 84milliliters

graham cracker crumbs 1

vanilla extract 88grams

shelled walnuts

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.