Not your everyday cheesecake

  If you're looking to bring something to the dinner that'll have them talking?      
Well, here ya are.  This has had a very surprising response over the last few decades. 
You won't be disappointed!

AVOCADO CHEESECAKE©    no bake

Avocado as sweet?  Well, it is actually a fruit, so I thought I’d give it a try.  I created this dessert through several explorations over thirty years ago, as I remembered my mom talking about avocado ice cream from her childhood days in Carlsbad, California, the heart of U.S. avocado production in those times.  I’ve had very eager requests for this unique dessert from friends and folks who won’t even touch avocados.  

Tools:  food processor, mixing bowl, saucepan, whisk

CRUST:

      Either one large-sized prepared, store-bought 10-inch (large sized)
      or Two smaller-sized store-bought prepared 8-inch 
                              graham cracker crust   

or

      In spring-form pan press home-made crust mix across bottom and
                   about an inch to an inch and a half up sides – use flat
                   bottomed/flat sided cup to do so.

Home made crust – About 12-16 graham crackers,
pretty close to a box (depending on how thick you
like your crust) and 1 2-3 oz package slivered/chopped
almonds or pecans and 2 tablespoons sugar, whirled
in food processor till coarse crumb.  With blade running,
drizzle in ¾ to one cube melted sweet unsalted butter
(3-4 ounces, to match the amount of crackers you chose). 

Bake at 350° F for twelve to fifteen minutes, or till
you think you smell cookies.  Let cool.

Optional: About one fourth of the amount of graham
crackers may be replaced with ginger snaps, 'nilla wafers,
chocolate cookies, fig newton bars, sugar cookies etc.

Baking option:  If you don't have access to a
spring-form pan, then you do have another way
to make your own fresh crust for this pie.  I've
used a non-stick 10-12 inch round cake pan,
release spray for extra lubrication, and pressed
the crumbs into the pan and up the sides as with
the spring-form and baked.  Fill with the avocado
mix, and refrigerate to allow to firm well (placing in
freezer till almost frozen is a great idea).  Carefully
place a sheet of wax paper or foil on the surface,
invert the whole pan and cake, and let release
into your spread hand or a plate.  Place the
presentation plate against the inverted bottom
of the cake and carefully re-invert the pie to an
upright position.  Then slather the sour cream
layer over the avocado layer to cover any upsets
or marks from the removal.

FILLING:

Two 8-ounce packages cream cheese, unwrapped,
            warmed in microwave for a minute to a minute
            and a half at half power (easiest if unwrapped into
            plastic processor bowl with blade removed – no
            metal – warm in micro, then add blade into softened
            cheese after and re-attach to processor base). 
            Lower fat Neufchatel (the French original cultured
            cream) works great as well!

            Two medium-large Hass type avocados, ripe, halved, pitted and
                        peeled

            One 14-ounce can sweetened-condensed milk or tres leches
                        condensed milk

            ½ cup  lime juice (grapefruit, or lemon) – bottled juice ok,
                        Different citrus juices will impart a different finish back taste.
                                   OPTIONAL for firmer setting:

                ½ of one package (1-1½ tsp) powdered plain gelatin, softened
                        in the citrus juice.  Heat in micro or simmer gently in
                        saucepan until dissolved – about ½ to one minute to 
                        dissolve, allow to cool to tepid

Process at each ingredient addition in food processor, all together in the order as listed, with gelatinized citrus juice last.  The acid in the juice will begin the thickening process as it mixes with the sweetened condensed milk.  Pour mixture quickly into crust, level out, tap to remove air bubbles and let firm up in refrigerator. 

Optional:  Avocado may be traded for 2 ripe bananas, a med-small diced mango, 2 grated or diced/seeded apples, 4-6 oz of fruits like pears, peaches, apricots, cherries etc.  With this, the citrus juice could be also fresh orange or tangerine juices as well.  The juicier choice of fruits will yield a ‘wetter’ cheesecake, so, with them use all the package of gelatin.

TOPPING: 

            1 Pint sour cream (crème fraîche, fromage blanc etc.)

          1/4  teaspoon almond extract

            1 tbs honey, sugar (quick-dissolve or super-fine), light
                    brown sugar (Lovely flavor - very nice) 

Blend ingredients till sugar dissolves, then smooth mixture
over top of avocado cream cheese layer. 

May be topped with toasted slivered almonds (great finish), if desired.  Pie must chill at least four hours (best overnight) to firm-up, to blend flavors and to mellow out the citrus tang.  If using a prepared graham crust, invert the clear plastic liner over the top of the finished pie, sealing and protecting the presentation.  With spring form pan, cover with plastic wrap, and/or a dish large enough to form a seal over the entire ring.  Remove when firmed, wrap in hot moist towel to soften the butter in the part of the crust that contacts the metal ring.  Unclip the ring, and carefully lift it from the cake.

I love this finished off with sliced strawberries, but the color combo isn't all that pretty except at Christmas perhaps.  A friend suggested trying sliced kiwi, as they are very strawberry tasting, plus the perfect slightly tart 'zing' - and colored just right.  All I have to say is, very luscious!

OPTIONAL PRESENTATION: The cheesecake may be prepared a bit more simply and smaller by using a pre-made crust, but the regular sized variety.  With this, use half the recipe given:  one large avocado, one block creamed cheese, one can sweetened condensed milk and one third cup lemon or lime juice (with this size, there isn't a need for the gelatin addition).  The topping of sweetened sour cream may or may not be chosen, but I still recommend the sprinking of almonds or other favorite nut.  It can even be brought to almost frozen to serve, and eaten for a great chilling taste! 

OPTIONAL PRESENTATION TECHNIQUE:  Tart-sized prepared  ‘mini’ graham cracker crusts are available, and make a perfect individual or ‘couples’ presentation (usually about 12-14 tarts - or two-three packages of six shells), with the same recipe - or half the recipe for only six tarts etc.

Plus, the recipe can be ‘translated’ into a cookie style presentation:  Make each type of filling and topping separately, pour into separate bowls -- one avocado mixture, one sour cream mixture.  

Dip Keebler Elf brand shortbread cookies just past half-way into avocado cream cheese mixture, then rotate cookie one third, and dip just past half-way into sour cream mixture.  Allow to set up by chilling on wax paper, and top with slivered toasted almonds.  Serve within the day.