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.
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.
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.
Chateau Chantal Late Harvest Riesling