You know avocados are tasty in guacamole, salads, and sandwiches, but have you ever thought of avocados in cheesecake? Avocados can add an extra bit of creaminess to the batter and when spiked with a healthy dose of lime juice and zest (an avo’s best friend!), the results are phenomenal. Bonus: You don’t even have to turn on the oven for this cheesecake!
One of the key ingredients is a ripe avocado, so picking the perfect fruit is key. You’ll want to look for one that isn’t too green, and yields to gentle pressure (this video gives a great visual). If you can only find hard avocados, you can speed up ripening by storing them buried in a bowl of dried rice (this video shows you how).
The most difficult part of this recipe is whipping the heavy cream to stiff peaks. You can check to see what stage your whipped cream is at by dipping the whisk in and out of the mixture. If it slumps, keep whipping. If it stands up straight, you are there! And hey, if you decide to substitute a packaged whipped topping, no one will judge you.
1 ¼ cup graham cracker crumbs (you can use a food processor or rolling pin to crush the crackers)
Pinch of kosher salt
6 tablespoons of melted butter
1/4 cup sugar
2 cups of heavy whipping cream
1/2 cup powdered sugar
1 lb. cream cheese, softened
2 ripe Avocados From Mexico, peeled and pitted
2 tablespoons lime juice
2 teaspoons lime zest
1/2 cup sugar
Pinch of kosher salt
To make the crust, mix the sugar and salt into the graham cracker crumbs, then stir in the butter. Press evenly into the bottom of a greased and parchment-lined 9-inch springform pan.
Using a hand mixer, stand mixer, or whisk (if you like a work-out), whip the heavy cream and powdered sugar until it forms stiff peaks. Process the remaining ingredients in a food processor until smooth, then pour into a large bowl. Use a rubber spatula to slowly fold in the whipped cream, then pour the filling into the pan. Chill until firm, at least 4-5 hours. Run a knife around the rim of the pan before removing to separate the cheesecake.