Avocado Cheesecake with Walnut Crust
Extra rich and creamy flavors are brought forth using avocados to make this colorful Cheesecake with Walnut Crust. A must try for sure!
- 3/4 cup shelled walnuts
- 1 cup graham cracker crumbs
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 teaspoon crushed anise seeds
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 1 lemon
- 1 1/2 cups skim milk
- 1 teaspoon vanilla extract
- 2 fully ripened avocados from Mexico, halved, pitted, peeled and diced
- 8 ounces fat-free cream cheese, softened and cut in pieces
Adapted from theamazingavocado.com
Heat oven to 350°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.