Avocado Cheesecake with Walnut Crust
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- 3/4 cup(s) shelled walnuts
- 1 cup(s) graham cracker crumbs
- 1/2 cup(s) plus 1 tablespoon sugar, divided
- 1/2 teaspoon(s) crushed anise seeds
- 1/4 teaspoon(s) salt
- 1 envelope unflavored gelatin
- 1 lemon
- 1-1/2 cup(s) skim milk
- 1 teaspoon(s) vanilla extract
- 2 fully ripened Avocados halved, pitted, peeled and diced
- 8 ounce(s) fat-free cream cheese softened and cut in pieces
- 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.
- Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
- Per Servings
- 242 calories; 8 g protein; 13 g fat; 26 g carbohydrates
This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.
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Avocado Cheesecake with Walnut Crust Recipe at a Glance
- COURSE: Desserts