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My review
Avocado Cheesecake with Walnut Crust
Avocados from Mexico
"Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust."
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Ingredients
servings 242 calsOriginal recipe yields 10 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
Nutrition Facts
Per Serving: 242 calories; 13 g fat; 26.7 g carbohydrates; 8 g protein; 3 mg cholesterol; 251 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
4/6/2014
If you like different and unique, this is for you! It tastes like gently sweetened avocados, and the texture is silky and smooth--the crust is wonderful. I baked it the night before serving, a...
Most helpful critical review
4/25/2014
This "cheesecake's" texture was a little off-putting. Not thick like a cheesecake, but definitely silky and creamy. Like others, I also tasted a key lime undertone. It definitely needs the raspb...
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Newest
4/25/2014
This "cheesecake's" texture was a little off-putting. Not thick like a cheesecake, but definitely silky and creamy. Like others, I also tasted a key lime undertone. It definitely needs the raspb...
4/19/2014
This cheesecake is anything but cheesecake. It is not sweet at all. Think of a bland avocado pudding. The consistency is like gelled avocado. It reminds me of those old cookbooks from the 50's a...
4/6/2014
If you like different and unique, this is for you! It tastes like gently sweetened avocados, and the texture is silky and smooth--the crust is wonderful. I baked it the night before serving, a...
4/5/2014
I made this recipe with a homemade strawberry sauce...the sauce is a must to counter the fairly savory taste of the cheesecake. It had a muted key lime pie taste to it...I used freshly grated l...
3/28/2015
I just made this after finding it in a search for light cheesecakes and buying ingredients on my way home last night. I modified a little - I forgot to bake a full 20 minutes, but then I have a...
4/10/2014
This was delicious! It was VERY sweet to us! I followed the recipe as written, but didn't use any low-fat ingredients as our family only buys whole fat foods. We used organic evaporated cane j...
4/8/2014
I was pleasantly surprised how delicious this was! Consider this to be a very light and guilt-free dessert, especially when topped with a fruit medley. Hubs, my taste tester, practically licke...
2/14/2014
Very very good! Sort of like key lime... but better! I skipped the raspberry sauce and sprinkled it with chocolate flakes and fresh raspberries! Definitely will make again and again!