Avocado Cheesecake

I can hear you thinking, Avocado Cheesecake? Is this a chip dip or a dessert?

Well, I saw this recipe as an advertisement in Bon Appetit.  I was immediately intrigued.  I LOVE avocadoes.  I could eat a ripe, creamy avocado absolutely plain right out of the skin.  Weird?  Maybe.

But, if you're adventurous at all, you definitely want to give this cheesecake a chance.  It's definitely unusual.  The crust has walnuts, crushed anise seeds (which give a really nice subtle spice but don't come over too strong), and doesn't use butter to bind the ingredients, just water.

The cheesecake itself is practically just avocado, cream cheese, and a little sugar.  And you don't bake it.  But it is creamy, flavorful, and very good because it's not too sweet but is packed with flavor.

So hey, go out on a limb.  Give it a try.  

PS--I made a raspberry sauce to garnish it with, but I ate every bite of mine just plain.  I didn't want anything getting in the way of all that delicious avocado flavor!!

AVOCADO CHEESECAKE

slightly modified from theamazingavocado.com

3/4 c shelled walnuts 

1 c graham cracker crumbs (about 1 individual package in the box of 3, plus 1 or 2 crackers)

1/2 c + 1 T sugar, divided

1/2 tsp crushed anise seeds (I used a mortar and pestle)

1/4 tsp salt

1 envelope unflavored gelatin

1 lemon

1 1/2 cups skim milk

1 tsp vanilla

2 fully ripened Haas avocadoes, halved, pitted, peeled and diced

8 oz cream cheese (I used regular, full fat), softened and cut into pieces

Heat oven to 350.  In food processor, pulse walnuts until finely ground.  Add graham cracker crumbs, 1 T sugar, anise, and 1/4 tsp salt.  Pulse until ingredients are well mixed and fine.  Add 2 T water and pulse until ingredients are combined and look like wet sand.  Press into bottom of  8 1/2" springform pan.  Bake 20 minutes, then cool completely.

In small bowl, combine gelatin with 2 T water and let stand 5 minutes.  With a sharp vegetable peeler, peel lemon to obtain zest (just yellow portion) of lemon in strips.  In saucepan, combine milk, zest, vanilla, and 1/2 c sugar.  Bring to a boil, then add gelatin.  Stir until gelatin dissolves, then remove from heat.  Strain out lemon zest and discard.

In food processor, combine avocado and cream cheese until blended.  Add milk mixture and process until very smooth.  Pour into baked crust, cover and refrigerate at least 2 hours or until set.  Run knife carefully around sides, then remove outer ring of springform pan. Serve with raspberry sauce if desired.  Cheesecake is best if served the same day.