Avocado Cheesecake with Walnut Crust recipe

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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

Nutrition Info

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
servingSize: -
sodium: 251.2 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

10 servings

Recipe Note

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

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