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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!!

Posted By: K. Taako
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Prep Time: 10 | Cook Time: 20 | Ready In: 2+ hours
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US Metric

  • 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

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Cooking Process:

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.