Best 3 Avocado Cheesecake With Walnut Crust Recipes
Avocado cheesecake is a delicious and creamy dessert that is sure to please everyone. With its smooth and rich texture, this cheesecake is made with ripe avocados, cream cheese, sugar, eggs, and graham cracker crust. The walnut crust adds a nutty flavor and texture that complements the creamy cheesecake perfectly. This recipe is easy to follow and can be made in just a few hours.
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AVOCADO CHEESECAKE WITH WALNUT CRUST
Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.
Provided by Avocados from Mexico
Categories Trusted Brands: Recipes and Tips Avocados from Mexico
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees 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.
- 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.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 26.7 g, Cholesterol 2.5 mg, Fat 13 g, Fiber 4.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 251.2 mg, Sugar 16.3 g
AVOCADO CHEESECAKE WITH WALNUT CRUST RECIPE - (4.4/5)
Provided by Wewah
Number Of Ingredients 11
Steps:
- 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. 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.
AVOCADO CHEESECAKE WITH WALNUT CRUST
Steps:
- Directions: 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. 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.
Nutrition Facts : Calories 213 calories, Fat 13.4090526496892 g, Carbohydrate 16.0325047755662 g, Cholesterol 13.9258042166166 mg, Fiber 4.07965488123894 g, Protein 9.96071860439503 g, SaturatedFat 1.80449796844259 g, ServingSize 1 1 Serving (134g), Sodium 246.352912957345 mg, Sugar 11.9528498943273 g, TransFat 0.777666127086416 g
Tips:
- Choose ripe avocados: Use ripe, creamy avocados for the best flavor and texture in your cheesecake.
- Don't overbeat the cream cheese: Overbeating can cause the cream cheese to become grainy and affect the smooth texture of the cheesecake.
- Use a springform pan: A springform pan is ideal for this cheesecake as it allows for easy removal once it's set.
- Chill the cheesecake properly: Allow the cheesecake to chill for at least 4 hours, or overnight, to ensure it sets properly and develops its full flavor.
- Decorate with your favorite toppings: Once the cheesecake is chilled, you can decorate it with your favorite toppings such as whipped cream, fresh berries, or chopped nuts.
Conclusion:
Avocado cheesecake with a walnut crust is a unique and delicious dessert that combines the creamy richness of avocado with the nutty flavor of walnuts. It's a perfect treat for any occasion, whether it's a special celebration or a casual gathering with friends and family. With its creamy texture, tantalizing flavor, and stunning appearance, this cheesecake is sure to impress everyone who tries it. So, gather your ingredients, follow the recipe steps, and enjoy the delectable experience of this exquisite avocado cheesecake.
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