Biotest

Avocado Cheesecake


#1

[center] Avocado Cheesecake[/center]
Pop quiz, hotshot. What year is it?

Ding ding ding. You’re right!

So why do most so-called “health” magazines and “light” cookbooks think it’s, oh, about 1991?

Seriously, ever look at the food articles in most health mags? The ingredient lists in their recipes include things like this:

2 cups flour
1 cup sugar
2 cups low-fat milk

That’s right, get rid of a few grams of that nasty ol’ dietary fat and you can eat all you want! You know, until the diabetes kicks in or you get too fat to squeeze into your kitchen.

Luckily, some of us know that flour and sugar aren’t “light” and that dietary fats ain’t all bad. In fact, they can be very, very good for those of us who like muscle, visible abs and optimal health. As Dr. Dwight Lundell, cardiovascular surgeon, says, packaged low-fat foods are created for shelf life, not human life. (He recommends red meat, whole eggs, and butter, BTW, and calls low-fat a big fat lie.)

So, here’s a little recipe for ya that would never make it into Cooking Light. Thank God.

The only question is, are you enough of a culinary adventurer to give this one a shot? Come on, I dare ya.

[center] [b] Avocado Cheesecake [/b] [/center]
Ingredients:

Bag of finely crushed pecans or walnuts
Half a stick of quality butter
1.5 cups Splenda or your favorite sugar-equivalent substitute
1 envelope of unflavored gelatin
1.5 cups of almond milk, unsweetened
1 teaspoon vanilla extract
2 very ripe avocados (almost mushy)
1 lemon for zesting or dried lemon zest
1 package (8 oz) fat-free cream cheese
Topping of choice

Instructions:

  1. To make the crust, melt the butter in a pan. Add enough of the crushed nuts to cover the bottom of the pan and soak up all the butter. Thin crust = a little butter and a small amount of nuts. Thicker crust = extra butter, lots of nuts. Up to you. If you want a sweet crust, sprinkle on some extra Splenda.

Stir, kill the heat, then spread evenly into the bottom of a small springform pan.

  1. Now let’s make the filling. In a cup, stir the gelatin into two tablespoons of water. Let it stand for 5 minutes or so. It may turn into a rubbery hockey puck. This is cool. (And perfectly fine.)

  2. Zest the lemon. If you don’t know what that means, ask your granny. Or use dried zest like I do.

  3. In a small saucepan, combine the almond milk, Splenda, vanilla, and zest. Bring to a boil. Add gelatin puck/mixture, lower to a simmer, and whisk until the gelatin dissolves. This’ll take about a minute.

  4. In a food processor (or even your blender) add the cream cheese and avocados (both cubed). Pour hot milk mixture in and give it a whirl until it’s super smooth.

  5. Pour into the crust, cover, and stick it in the fridge for a couple of hours.

  6. Top with sugar-free pie filling (as shown in my pics), whipped topping and extra chopped nuts, or whatever the heck you want.

Tips 'n Stuff

  • “But Chris, avocado cheesecake! Are you flippin’ weird?”

Yes. Yes, I am. And your point is?

Nah, I know it’s crazy. But it’s also goooood, especially if you don’t like a super-sweet dessert. This is a sweet dessert but the avocado gives it a creamy, savory bite. And it actually doesn’t taste very, er, avocado-ey.

But if you’re skeered, cut back to one avocado. If you’re an avocado fetishist like me, use three.

  • “But Chris, why use fat-free cream cheese when you just said you like your dietary fats! And you added friggin’ high-fat avocado to it!”

Because it drops the calories without dropping the volume: eat a lot, get full, don’t get fat. Sweet. Also, I want to pick and choose my dietary fats. In this case, I’d rather get them from avocado, nuts, and the omega-3s in the butter blend instead of milk and cream cheese.

Go ahead, try it!


#2

This is a springform pan (in background). I knew you were going to ask!


#3

A close-up of the “crust.”

(Yes, crust porn!)


#4

As you can see, this is a flatter, denser cheesecake.

I’ve also perfected a fluffy style one too, that one made with cottage cheese. I may post it later.


#5

That sounds awesome! I LOVE avocados.


#6

Chris that looks epically delicious


#7

Sounds delicious. And there’S no way my kids would eat that. More cheatcake for daddy!


#8

Cottage Cheese Cheesecake

Crust: Make the same as the avocado cheesecake above.

Filling:

  1. Dissolve 1 packet of sugar-free lemon gelatin in 2/3 cup of boiling water. Let cool.

  2. In a blender, combine gelatin mixture, 1 cup of fat-free cottage cheese, and 1 package of fat-free cream cheese (cubed). Blend until smooth. Move into a bowl.

  3. Fold in whipped topping (such as sugar-free Cool Whip, 8 oz). Transfer to springform pan with the crust.

  4. Stick in fridge for 4 hours before eating. Top with nuts, sugar-free pie filling, fat-free whipped cream etc.

Notes:

Very easy to change the flavor here. Just use cherry or lime gelatin instead of lemon, or whatever you want. Or use unflavored gelatin and add unsweetened cocoa powder and some extra Splenda for chocolate cheesecake.


#9

It’s the Cool Whip that adds height and fluff.

Try this one first if the avocado idea is too crazy for you.

Next experiment I’ll see if I can get Metabolic Drive into it.


#10

[quote]Chris Shugart wrote:
Next experiment I’ll see if I can get Metabolic Drive into it.

[/quote]
It was only a matter of time.

Very cool idea, I think I may give this a try for Christmas.


#11

Great idea Chris!

Out of curiosity, have you tried this recipe with coconut milk, cream, or any low-lactose substitute?

I might have to try this for the whole family.


#12

[quote]midnightamnesia wrote:
Great idea Chris!

Out of curiosity, have you tried this recipe with coconut milk, cream, or any low-lactose substitute?

I might have to try this for the whole family. [/quote]

I haven’t. But light coconut milk sounds like a great option.


#13

Make a Metabolic Drive ‘pudding’ and then drizzle on top. Cover with the pie topping. It may run down the sides, but, do you really care?

I’m so trying these recipes…


#14

[quote]Arioch wrote:
It may run down the sides, but, do you really care?
[/quote]

Nope. Hell, I only cut it into slices for the photos. Normally I just pull up a chair and grab a fork. And really, who needs the fork?


#15

Thx Chris. I just made cottage cheese one. I made crust with pecans and coconut oil. Also I added 4 scoops of Metabolic Drive vanilla and some splenda
It’s in the fridge, I’ll let you know how it comes out


#16

[quote]Jelena Abbou wrote:
Thx Chris. I just made cottage cheese one. I made crust with pecans and coconut oil. Also I added 4 scoops of Metabolic drive vanilla and some splenda
It’s in the fridge, I’ll let you know how it comes out[/quote]

Awesome! Keep us posted!

Good idea with the coconut oil. I like the Smart Balance 50/50 blend (they somehow sneak fish oils in there) but I’m a big coconut oil fan too.


#17

I suggested this one to the family and they told me to go stick my tongue to a light pole… WHAT THE HECK!.. Thanks for the great recipes and all of your self guinea pig stuff… Have a great holiday

N


#18

Thanks Chris! Definately trying this one.


#19

[quote]AGagain wrote:
Thanks Chris! Definately trying this one.[/quote]

Pics or it didn’t happen!


#20

not much left :slight_smile:

it is SO good