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Avocado Cheesecake with Walnut Crust Recipe


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     Avocado Cheesecake with Walnut Crust

Category   Desserts - Breads
Sub Category   None

3/4 cup shelled walnuts
1 cup graham crack crumbs
1 cup plus 1 tbsp, divided, sugar
1/2 tsp crushed anise seeds
1/4 tsp salt
1 envelope unflavored gelatin
1 lemon
1 and 1/2 cups skim milk
1 tsp vanilla extract
2 fully ripe Avocados peeled, pitted, halved, diced
8 oz fat free cream cheese, softened and cut into pieces

Heat oven to 350F. 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.
Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
Serving Suggestions
Top with Raspberries and Raspberry sauce

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