If you’ve never tried avocado in a sweet recipe, I highly recommend it! Avocado milkshakes, cheesecake, ice cream, etc., have a really nice delicate flavor. The original recipe for this cheesecake was from here. I made a tiny version, 1/4 of this recipe, in a 15-cm (6″) round pan.
Ingredients (makes 16 2-inch squares)
150g (5 oz) plain vanilla or shortbread cookies
1 cup shelled pistachios
1/4 cup sugar
1/2 tsp salt (if your pistachios are salted, leave this out)
1 tsp lemon peel
57g (2 oz) melted butter
1-1/2 tbsp powdered gelatin
120mL (1/2 cup) water
450g (16 oz) cream cheese
2 ripe avocados, peeled and with the pit removed
1/2 cup sugar
2 tbsp lemon juice
200g (7 oz) yogurt
240mL (8 oz) whipping cream
2 tbsp pistachio for garnish, optional
In a food processor, blend cookies, pistachios, sugar, salt, and lemon peel until finely ground. Add melted butter and pulse to combine. Press into an 8-inch (21cm) square pan.
Refrigerate for 10-15 minutes, then bake for 15-20 minutes at 180C (350C). Allow to cool completely before adding the cheesecake mixture.
Combine gelatin and water and heat in a double boiler or microwave until the gelatin dissolves. Let cool slightly.
Cream together cream cheese and sugar. In a food processor, blend the avocado and lemon until smooth. Add to the cream cheese and mix until well-combined.
Add the gelatin mixture to the avocado and cream cheese. Whisk until combined. Add the yogurt and mix.
Whip the cream to soft peaks and fold into the avocado mixture.
Pour onto the prepared crust. Place in the refrigerator overnight until it sets completely. Once chilled, cut into 2 inch (5cm) squares. Top with chopped pistachios if desired.