Avocado Cheesecake with Walnut Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3/4 cup(s) shelled walnuts |
1 cup(s) graham cracker crumbs |
1/2 cup(s) plus 1 tablespoon sugar, divided |
1/2 teaspoon(s) crushed anise seeds |
1/4 teaspoon(s) salt |
1 envelope unflavored gelatin |
1 lemon |
1-1/2 cup(s) skim milk |
1 teaspoon(s) vanilla extract |
2 fully ripened avocados halved, pitted, peeled and diced |
8 ounce(s) fat-free cream cheese softened and cut in pieces |
Directions:
1. 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.
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. 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.
3. Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
4. Per Servings
5. calories; 8 g protein; 13 g fat; 26 g carbohydrates
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