It’s hard to convince someone that cheesecake doesn’t have to be traditional. You know— the rich cream cheese-laden cake with sometimes decadent topping.
I personally like my cheesecake unadorned to taste the full fat of the cheese. Sometimes a strawberry topping for some added color to a blank palette is a welcome addition. But when I had avocado cheesecake a few months ago, my mind was blown and I had to share the taste experience. But would they (ahem… Paul) like it? Luckily, the overwhelming answer was “yes” times two, despite the ungodly color of the batter— an avocado green that almost perfectly matches my baby bassinet in the ’70s.
This recipe was created by Trey Foshee for the California Avocado Commission and it included a tomato-vanilla jam. While they’re well-suited together, the avocado cheesecake is perfect on its own.
Avocado season is in its peak this month so get going and try this simple recipe for cheesecake.
14 ounces softened cream cheese (1 1/2 packages)
2 ripe California avocados, peeled, seeded and diced
1 1/2 cup sugar
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 graham cracker pie crust prepared according to directions in a 9-inch springform pan
Preheat oven to 300 degrees F.
In a large bowl, whip the cream cheese with a mixer until smooth.
Add the avocado, sugar and vanilla and combine until smooth.
Add eggs one at a time, incorporating well after each addition.
Mix in the lemon zest and pour filling onto prepared crust, then smooth top with an offset spatula. Place on top of baking sheet and bake at for 45 minutes or until the cake is set. Cool to room temperature and refrigerate until ready to serve.