Avocado Cheesecake Recipes
AVOCADO CHEESECAKE
Make and share this Avocado Cheesecake recipe from Food.com.
Provided by pebbles4ann
Categories Cheesecake
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 734.1, Fat 48.7, SaturatedFat 17, Cholesterol 70.1, Sodium 433.1, Carbohydrate 68.2, Fiber 4.7, Sugar 50.8, Protein 12.1
AVOCADO CHEESECAKE WITH WALNUT CRUST
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
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
AVOCADO LIME CHEESECAKE
I love Mexican food, but Mexican desserts are limited. Flan is great, but not every time. This recipe has real Mexican flavor with avocados and lime. My friends make me make it constantly. It is unique, easy, and fabulous. You must have an ice cream maker.
Provided by Todd
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
- Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
- Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream.
- Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 39 g, Cholesterol 84.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 16.9 g, Sodium 204.5 mg, Sugar 27.5 g
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- Add avocados, cream cheese, sugar, lime juice and zest into food processor and blend until smooth. Add in the whipped heavy cream and pulse until smooth and thick.
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