Now that I’m done with my taxes I can do something fun – like post my first ever cheesecake – Avocado Lime Cheesecake. Note that this recipe does not have gelatin so it will yield a delicious creamy texture. Restaurant style cheesecakes use gelatin which give it a more solid texture.
Preheat oven to 350°F.
Crust – you’ll need a 9-1/2 to 10-inch baking pan, preferably a springform pan
- 1 cup almond meal
- 1 cup honey graham cracker crumbs (6 graham crackers makes about 1 cup crumbs)
- 1/3 cup sugar
- 1/4 teaspoon sea salt
- 4 tablespoons unsalted butter, cut into pieces and softened
- 1-2 tablespoons tepid water
- In a bowl combine almond meal, graham cracker crumbs, sugar and salt. Then add softened butter and 1 tablespoon water. Mix together with your fingers until crumbly. If mixture is too thick add 1 more tablespoon water.
- Press the mixture onto bottom and up the sides of the baking pan to form the crust.
- Bake for 10 minutes. Then remove, let cool.
- 1 1/2 cups heavy whipping cream
- zest of 1 lime
- juice of 1 lime
- 2 eggs
- 1 tablespoon pure vanilla flavor or 1 teaspoon pure vanilla extract
- 2 ripe Avocados from Mexico, halved, pitted, flesh scooped out
- 8 ounces cream cheese, cut into pieces
- 1/2 cup sugar
Note: Grate the lime zest first, then juice it.
- In a high performance blender (such as Vitamix) put ingredients in order as listed, liquids first then solids.
- Blend on low, quickly increasing speed, then blend on High. Push the ingredients down with the wand until it looks like a green smoothie about 20-25 seconds. A high performance blender will pulverize everything, including the zest. You won’t have any zest pieces in your cake when it’s done.
- Pour filling over your baked crust.
- Bake for 20-25 minutes. Them remove from oven and let cool for 1 hour before refrigerating for 2 hours minimum.
Cheesecake inspired by chicaandaluza.
Recipe adapted by fragrantvanillacake.