Avocado is probably one of my favorite foods. I put it in quiche, in hot and cold pasta dishes, salads and smoothies. I couldn’t resist the opportunity, when one of the local grocery chains had them on sale for 88¢ each, to try a few new applications. One of these was, of course, cheesecake.
I searched the internet frantically, but all of the top results for avocado cheesecake yielded recipes that, yes, contained both avocados and cream cheese, but were essentially refrigerator pies. I wanted a real, baked in the oven cheesecake. I found one of those, after much searching, but it was savory — which sounded delicious, but was not what I was looking for. I finally found two sweet avocado cheesecake recipes on the California Avocado website — but neither was exactly what I was looking for. So I started by looking at them and assessing them, and making my own additions and subtractions, and came up with the following.
Avocado Cheesecake with Kiwifruit and Chocolate Graham Crust
- 1 1/4 cup sugar
- 16 oz. cream cheese
- 3 ripe Avocados, peeled and seeded
- 1 tsp. vanilla extract
- 4 eggs
- 2 tbsp lime juice
- 1 1/2 c chocolate graham cracker crumbs
- 1/2 c butter
Preheat oven to 350. Mix crumbs and melted butter. Press into the bottom of a spring-form pan, lined with parchment. Bake 10 minutes, then allow to cool. Turn oven down to 300. Place the cream cheese in a bowl. With an electric mixer, whip the cream cheese until smooth. Add the avocado, sugar, lime juice and vanilla and mix well. Add eggs one at a time, incorporating well after each addition. Pour over crust in spring-form pan, smoothing the top. Bake for 45 minutes or until set (but with a little wiggle remaining.) Turn the oven off and continue to bake as the oven cools. Remove from oven and allow to cool to room temperature, top with sliced kiwifruit, and refrigerate for at least 12 hours. This is a soft cake, so you may need to freeze it for an hour or two to get neat slices.