Avocado Cheesecake

avocado cheesecakeIf 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)
Crust:
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

Cheesecake:
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

Instructions

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.

For cheesecake:

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.

Tomato-Avocado Grilled Cheese

I made these open-face grilled cheese type sandwiches using some leftovers from last night’s dinner, and they were so delicious! You could top these with all kinds of different things, and do it as a sandwich or open-face – very adaptable.

Ingredients
2 slices of bread or baguette
1 tbsp mayonnaise
a few drops lemon juice
a pinch of basil
2 thin slices of your favorite meltable cheese
1/2 tomato
1/2 avocado
salt and pepper
butter or margarine for cooking

Instructions

In a small bowl, mix the mayonnaise, lemon juice, and basil. Spread on one side of each slice of bread. Place thin slices of cheese on top.

In a frying pan, melt a small pat of butter or margarine, and place the bread slices (mayo and cheese side up) in the pan. Cook until golden brown on the bread side.

Carefully remove from the pan and top with sliced avocado and tomato. Here’s where you can get creative and put whatever you like on it. I’ve added many different veggies, or sometimes marinated grilled or sauteed chicken. Sprinkle on salt and pepper to taste. Leave the sandwiches open-face or put them together to be more traditional.

Serves 1.