Avocado Cheesecake is part of my series of posts 52 weeks of cream cheese. This recipe isn’t my own, this comes from a friend of mine, she has been in the catering business for years, but this recipe wasn’t hers either, she got this recipe from someone else.
You may be asking yourself, what in the world is avocado cheesecake. First off, this is a dessert, it isn’t guacamole. This isn’t your super sweet dessert that you may normally think of when you have dessert. The almond nut crust really goes well with the creamy avocado flavor. The fruit salsa on top of the cheesecake is a fabulous touch. Avocados are a popular dessert ingredient in many areas of the world, avocado ice cream is surprisingly good, and worth trying if you get the opportunity. Here is my adaptation of Ms. Nees Avocado Cheesecake.
Yield: 16 servings.
Avocado cheesecake with fruit salsa is a real treat. Avocados make this cheesecake extra rich and creamy.
- Yield: 16 servings.
- 1/2 cup almonds
- 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- 16 ounces of cream cheese
- 1 cup sugar
- 3 eggs
- 2 medium sized haas avocados
- 2 teaspoons of lime zest
- 1/4 cup freshly squeezed lime juice
- 1 cup sour cream
- 1 tablespoon rum
- 1/2 teaspoon salt
Preheat the oven to 300 degrees. Put almonds into a food processor and pulse until finely chopped. Add graham cracker crumbs, sugar, and melted butter, and pulse until just blended. Press crumb mixture into the bottom of a 9 inch spring form pan. Set aside.
Before starting your cream cheese mixture, allow all ingredients to reach room temperature. Letting the cream cheese, eggs, and sour cream reach room temperature will help the cheesecake from cracking. In a mixer combine cream cheese and sugar, and blend until smooth. Add eggs one at a time until they are incorporated into the batter.
Place avocados into a food processor, and pulse until they are smooth, add lime zest, lime juice, rum, and sour cream, and pulse until you have a uniform mixture, add the avocado mixture into the cream cheese, and mix well. Pour into spring form pan. Bake for 45 minutes, check to see if the cheesecake is set, it should still have a small jiggle in the middle when you bump the pan.
Remove from oven, and cool completely on a rack. Chill overnight in the refrigerator.
This is where you can be experimental. I like to use whatever is the freshest at the grocery store, because this way I am getting the best fruit.
1 orange - I used mandarin oranges
1 1/2 cups chopped strawberries
2 cups fresh watermelon
juice of 1/2 of a Meyer Lemon - you can use lime juice
1 teaspoon of citrus zest
1/2 avocado chopped
Combine avocado and citrus juice in a bowl, and mix well, this is done so the fruit won't discolor. Add the rest of the ingredients and let it sit for about five minutes before using. Place fruit salsa into a sieve and drain juices before decorating cheesecake. Other fruit that would work well, mangoes, grapefruit, and pineapple.
I know, this dessert isn't for everyone. Maybe you have had a dessert that surprised you with how good it was, but you didn't think you would like it.
If you are looking for a good spring form pan, here is the one I have been using for a few years. I just love this spring form pan.Print Recipe