Avocado Cheesecake With Walnut Crust Recipe 445

AVOCADO CHEESECAKE WITH WALNUT CRUST

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.

NO-BAKE AVOCADO CHEESECAKE

Steps:

• Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
• Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
• Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
• Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

AVOCADO CHEESECAKE WITH WALNUT CRUST RECIPE - (4.4/5)

Steps:

• 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.

AVOCADO CHEESECAKE WITH WALNUT CRUST

Steps:

• Directions: 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.

VANILLA BEAN CHEESECAKE WITH WALNUT CRUST

Steps:

• Preheat oven to 350° and butter a 10-inch springform pan.
• In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
• In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
• Reduce the oven temperature to 300°.
• In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
• Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
• Return to oven and bake an additional 5 minutes.
• Place on wire rack and let cool to room temperature.
• Run a thin sharp knife around cake and remove the ring.
• Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.

AVOCADO CHEESECAKE

Steps:

• Blend together until smooth: the avocado,cream cheese, milk, and lemon juice.
• Pour into crust.
• Chill 1 hour before serving.
• Top with nuts and whipped cream.