Here is the recipe for Avocado Cheesecake. But what I didn’t know, and I’m guessing neither did you, was what do you do when you want to make something with an avocado and it’s not ripe? I needed to have this recipe made and a picture sent in for this newsletter… and my avocados were still hard as rocks!
What to do? I went online and discovered that I could put them in a bag with a potato for a few days… GREAT… I don’t have a few days… I need this done TODAY. Then I found where it said to wrap the avocado in foil and put it in the oven for about 15 minutes on LOW. Well, the darn thing was in there for over an hour and I kept raising the temperature of the oven. Still baseball hard… hmmm, too lazy to go to the village to get another one (one was good, one was hard). I decided to put it in a plastic bag and put that green, rock hard avocado in the MICROWAVE. Yes, I sure did! And it was perfect. I cooked it for 2 minutes because by then I was sure it was NEVER going to ripen. It was beautiful. So, the next time you want to make guacamole and all your avocados are too green YOU NOW HAVE THE ANSWER. You are welcome… and the cheesecake? It is wonderful and well worth your time… and easy, with ripe avocados!
Avocado Cheesecake Recipe
5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt
2 medium Hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners’ sugar, for garnish (optional)
Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners’ sugar, if desired, and serve immediately (the top will start to brown as the pie sits).
by Ellaine Spivak
Now it’s your turn! Email us your favorite Mexican-inspired recipes and we’ll feature them in an upcoming issue of our newsletter and blog. Please include 1-2 photos (at least 500 pixels wide). Send them to Allyson@JaltembaBayLife.com