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Avocado Cheesecake with Walnut Crust |
"Creamy avocados deliver colour and rich flavor to this scrumptious cheesecake on a walnut and anise-seed crust."
Ingredients :
- three/4 cup shelled walnuts
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- half of teaspoon overwhelmed anise seeds
- 1/four teaspoon salt
- 1 (.25 ounce) envelope unflavored gelatin
- 1 lemon
- 1 1/2 cups skim milk
- half of cup sugar
- 1 teaspoon vanilla extract
- 2 completely ripened Avocados from Mexico, halved, pitted, peeled and diced
- 1 (eight ounce) package fat-free cream cheese, softened and cut in portions
Instructions :
Prep : | Cook : 10M | Ready in : |
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- Heat oven to 350 degrees F. In meals processor, pulse walnuts till finely floor. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse till substances are thoroughly blended and resemble moist sand. Press into bottom of an 8 half-inch springform pan. Bake 20 mins; cool completely.
- In measuring cup or small bowl, combine gelatin with 2 tablespoons water; permit stand for 5 mins. With vegetable peeler, put off strips of lemon zest (yellow component only). In saucepan, integrate milk, half cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has absolutely dissolved, approximately 1 minute; stress and discard lemon zest.
- In food processor, combine avocados and cream cheese. Pour warm milk mixture into processor; manner till very smooth. Pour into baked crust; cover and refrigerate at the least 2 hours or until set. Remove side of pan; reduce cheesecake into 10 slices. Serve with raspberry sauce, if desired.
Notes :
- Cheesecake is best whilst served the equal day; any leftover cheesecake need to be securely blanketed with clean plastic wrap and refrigerated.
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