AVOCADO CHEESECAKE WITH WALNUT CRUST

Avocado Cheesecake with Walnut Crust image

Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Yield 10

Number Of Ingredients 12

Ingredients

¾ cup shelled walnuts
1 cup graham cracker crumbs
1 tablespoon sugar
½ teaspoon crushed anise seeds
¼ teaspoon salt
1 (.25 ounce) envelope unflavored gelatin
1 lemon
1 ½ cups skim milk
½ cup sugar
1 teaspoon vanilla extract
2 medium (blank)s fully ripened Avocados from Mexico, halved, pitted, peeled and diced
1 (8 ounce) package fat-free cream cheese, softened and cut in pieces

Steps:

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.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 26.7 g, Cholesterol 2.5 mg, Fat 13 g, Fiber 4.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 251.2 mg, Sugar 16.3 g