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avocado cheesecake with walnut crust

JoyJoy Kelley
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Ingredients

  • 1 cup graham cracker crumbs
  • 1 cup shelled walnuts, coarsely chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed anise seeds
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • 1 lemon
  • 1 1/2 cups skim milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
  • 1 package (8 ounces) cream cheese, softened and cut in pieces
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directions

  • 1

    Preheat oven to 350°F. To prepare crust: In bowl or food processor, combine graham cracker crumbs, walnuts, sugar, anise seeds and salt. Add butter; pulse until ingredients are thoroughly combined (will resemble wet sand). Press into bottom of 8-inch spring form pan; bake 15 minutes; cool completely.

  • 2

    To prepare filling: In cup, combine gelatin with 2 tablespoons water; let stand for 5 minutes. Using potato peeler, remove strips of lemon zest (yellow portion only). In small saucepan, combine milk, sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain. In food processor, place avocados and cream cheese. Pour hot milk mixture into processor; whirl until very smooth. Pour into pre-baked crust; cover and refrigerate until set, at least 2 hours. Remove side of pan. Serve with raspberry sauce, if desired.


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