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| Avocado Cheesecake with Walnut Crust |
"Creamy avocados bring colour and wealthy taste to this delicious cheesecake on a walnut and anise-seed crust."
Ingredients :
- 3/4 cup shelled walnuts
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- half of teaspoon beaten 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) bundle fats-unfastened cream cheese, softened and cut in portions
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Heat oven to 350 ranges F. In food processor, pulse walnuts till finely floor. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse simply until blended. Add 2 tablespoons water; pulse till substances are very well combined and resemble moist sand. Press into backside of an 8 1/2-inch springform pan. Bake 20 mins; cool completely.
- In measuring cup or small bowl, integrate gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, dispose of strips of lemon zest (yellow element handiest). In saucepan, integrate milk, 1/2 cup sugar, vanilla and lemon zest; convey to boil. Add gelatin; simmer till gelatin has completely dissolved, about 1 minute; stress and discard lemon zest.
- In food processor, combine avocados and cream cheese. Pour warm milk combination into processor; method until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove facet of pan; reduce cheesecake into 10 slices. Serve with raspberry sauce, if favored.
Notes :
- Cheesecake is exceptional when served the identical day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
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