You might be asking yourself, "Avocado in cheesecake?" The answer is a resounding "yes."
The unexpected ingredient makes this classic dessert creamier and—because of the cholesterol-reducing fats—healthier. They also happen to give this cheesecake its beautiful, light-green hue.
- 1 cup graham cracker crumbs
- 3 tablespoons coconut oil
- 14 ounces softened cream cheese (1 1/2 packages)
- 3 ripe California avocados, peeled, seeded and diced
- 1 1/2 cup sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 teaspoon lemon zest
Preheat oven to 300 degrees Fahrenheit.
Combine graham crackers crumbs and coconut oil and press onto the bottom of a springform pan. Set aside.
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 into pan.
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.