Sassy Avocado Cheesecake Rsc Recipes

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

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.

SASSY AVOCADO CHEESECAKE #RSC

Steps:

• Preheat oven to 350 degrees. Spray 8 inch springform pan with cooking spray.
• In a large skillet, over medium heat, sauté garlic, shallots and red pepper in olive oil until tender.
• In a large bowl combine ranch dressing, cream cheese, yogurt and avocado. Mix until combined. Add eggs, flour and lemon juice. Beat just until eggs are incorporated. Fold in cheese, jalapeño and chives. Pour into prepared pan.
• Bake at 350 degrees for 35 minutes or until edges are slightly browned and starting to pull away from the sides of pan. Cool 10 minutes and carefully remove from pan. Serve with salsa and crackers.

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.

SASSY SOUTHWEST CHEESECAKE

Steps:

• Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
• Bake at 350° for 12 minutes. Cool in pan on a wire rack.
• Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
• Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
• Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

CHOCOHOLIC'S CHEESECAKE #RSC

Steps:

• Set the oven rack in the middle position, and preheat the oven to 300º.
• Using Reynolds Wrap® Foil, line a 9-inch cake pan with a 20-inch strip of aluminum foil, then using Reynolds Parchment Paper®, cut a circular piece to fit over the aluminum foil. The aluminum foil is used as handles to lift the cheesecake from the cake pan.
• Place the almonds in a blender and process until you have almond flour.
• Place the Honey Grahams in a 1 quart zip-loc bag. Remove the air from the bag and seal it. Breakup the grahams by hand, and then using a rolling pin, roll over the bag crushing the grahams into fine crumbs. Place the cracker crumbs, almond flour and sugar in a large jar and shake to combine. Sprinkle the cracker crumbs evenly, into the bottom of the cake pan.
• Place the cream cheese in an electric stand mixer bowl. Attach the flat beater, and at speed 6 beat until fluffy. Add the cocoa and flour, and mix at speed 2 until incorporated. Add the remaining ingredients, and mix at speed 4 for 2 minutes.
• Pour the batter slowly into the cake pan. Lightly smooth and level the batter with an angled spatula.
• Using Reynolds Wrap® Foil, place a 20-inch strip of aluminum foil across a large cake pan. Boil 1-1/2 cups of water, and pour into the large cake pan. Then place the 9-inch cake pan in the larger pan. The aluminum foil is used as handles to lift the cheesecake from the hot water.
• Place the pan in the middle of the oven, and bake for 50 minutes.
• Remove the pan from the oven, and carefully remove the 9-inch cake pan from the hot water. Place the 9-inch cake pan back into the oven for 10 minutes, or until the center of the cheesecake is set.
• Cool the cheesecake on a wire rack for 1 hour, and then place in the refrigerator for 2 hours to cool before starting with the topping.
• In a Double Boiler, add approximately 1-inch of water to the lower pot. You do not want the water to touch the upper pot when it is in position. Then place the lower pot over medium heat. When the water starts to bubble, turn down the heat just a little to maintain the temperature.
• Place in the upper pot, the chocolates, milk, vanilla and butter. Place the upper pot atop the lower pot.
• Use a spoon to stir the chocolate until it is melted and creamy looking. Keep stirring until the chocolate looks like it is of a pouring consistency, adding more milk if needed.
• Pour the chocolate over the cheesecake, and use a spatula to smooth the chocolate to the outer edge.
• Sprinkle the Sea Salt evenly over the topping.
• Cool for 1 hour or more in the refrigerator.
• Remove the cheesecake from the cake pan and place on a cake stand.

AVOCADO CHEESECAKE

Steps:

• Mash avocados and add remaining ingredients. Beat until smooth. Spoon mixture into baked graham cracker crust & sprinkle with graham cracker crumbs.
• Refrigerate several hours.