Creamy Avocado Cheesecake
I know that avocados usually don't appear at the top of the list as a dessert item. Don't get me wrong, I love avocados and eat them with salt and pepper or in guacamole. But avocado cheesecake is so refreshing and delightfully rich!!
- 3/4 cup macadamia nuts
- 1 cup graham cracker crumbs
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 teaspoon crushed anise seeds (i left these out)
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 1 lemon
- 1 1/2 cups skim milk
- 1 teaspoon vanilla extract
- 2 fully ripened avocados, halved, pitted, peeled and diced
- 8 ounces cream cheese, softened and cut in pieces
Heat oven to 350°F. In food processor, pulse macadamia nuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds (optional) butter and salt; pulse just until combined. Add 2 tablespoons iced 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.
Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.