Tuesday, December 15, 2009

An Avocado Adventure........

While looking through a magazine my mom and I saw something that made us both look at each other in agreement. We HAVE to make this for Jimi. If your wondering, Jimi is one of my very good friends, and also an Avocado-a-holic. The picture depicted a cheesecake green in color, and made with, now don't be too surprised, avocados. We went to the grocery store hoping to get some good avocados and thankfully when we cracked them open there they were, green and perfect.

Avocado Cheesecake with Walnut Crust


  • 1 cup graham cracker crumbs

  • 1 cup shelled walnuts, coarsely chopped

  • 1 tablespoon sugar

  • 1/2 teaspoon crushed anise seeds

  • 1/4 teaspoon salt

  • 6 tablespoons butter, melted


  • 1 envelope unflavored gelatin

  • 1 lemon

  • 1-1/2 cups skim milk

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced

  • 1 package (8 ounces) cream cheese, softened and cut in pieces


Preheat oven to 350°F. To prepare crust: In bowl or food processor, combine graham cracker crumbs, walnuts, sugar, anise seeds and salt. Add butter; pulse until ingredients are thoroughly combined (will resemble wet sand). Press into bottom of 8-inch spring form pan; bake 15 minutes; cool completely.

To prepare filling: In cup, combine gelatin with 2 tablespoons water; let stand for 5 minutes. Using potato peeler, remove strips of lemon zest (yellow portion only). In small saucepan, combine milk, sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain. In food processor, place avocados and cream cheese. Pour hot milk mixture into processor; whirl until very smooth. Pour into pre-baked crust; cover and refrigerate until set, at least 2 hours. Remove side of pan. Serve with raspberry sauce, if desired.

Best when served the day of preparation. Any leftover cake should be securely covered with clear plastic wrap and refrigerated.

Recipe from: www.theamazingavocado.com

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