Avocado Cheesecake with Walnut Crust recipe

Name: Avocado Cheesecake with Walnut Crust
Ingredients: 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup graham cracker crumbs; 1 lemon; 1 ½ cups skim milk; 1 (.25 ounce) envelope unflavored gelatin; ½ cup sugar; 1 tablespoon sugar; ¾ cup shelled walnuts; ½ teaspoon crushed anise seeds; 1 (8 ounce) package fat-free cream cheese, softened and cut in pieces

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.