Creamy Avocado Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • Citrus Shortbread Crust:
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 ½ sticks cold unsalted butter, diced
  • 1 egg yolk
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • Avocado cream cheese filling:
  • 1 avocado, diced
  • 4 oz sour cream, room temperature
  • 12 oz cream cheese, not whipped, room temperature
  • ½ cup granulated sugar
  • 1 tablespoon all purpose flour
  • 1 teaspoon pure vanilla extract
  • blueberries, for garnish
  • blackberries, for garnish
  • basil leaves, for garnish
Directions
  1. Preheat the oven to 400 degrees F. Set aside an 8" x 11½" rectangular tart pan with removable bottom. You can also use smaller tart pans and discard any extra dough.
  2. To make the crust combine the flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with a dough hook, until combined. Add the cold butter and mix until crumbly. Add the egg yolk, juice and zest and mix until it forms a ball.
  3. Press the dough into the bottom and up the sides of your tart pan. Take extra care to press the dough evenly throughout. Use a straight sided, round dry-measuring cup to further compact the dough, by pressing the cup firmly against the sides and bottom.
  4. For an extra clean and sharp look, I like to press the dough a little further up the sides past the top of the rim, and with a knife, scrape off the extra dough.
  5. *See helpful note for baking.*
  6. With a fork, prick the tart all over and bake for 10 minutes. Lower the heat to 350 degrees F, and bake for 7-10 minutes longer, until lightly golden. Place on a cooling rack and allow to cool while you make the filling.
  7. To make the filling, combine the avocado and sour cream in a food processor fitted with a metal blade, until well blended and completely smooth, about 5 minutes. Set aside.
  8. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 3 minutes. Add in the sugar and mix well. Then, add the avocado mixture, flour and vanilla and mix until well combined.
  9. Pour the filling into the cooled crust and chill until set. Decorate with fresh fruit and serve.
  10. The cheesecake will last about 2-3 days, covered in the fridge.
*Notes
Tips for a professional looking crust:

Use a straight sided, round dry-measuring cup to further compact and straighten out the dough into the pan before baking.

For an extra clean and sharp look, I like to press the dough a little further up the sides past the top of the rim, and with a knife, scrape off the extra dough.

*Note while baking*:

If the crust is puffing too much while baking, use a large spoon to lightly flatten the crust's bottom and sides, in order to keep their shape.

I recommend adding the fresh fruit right before serving. That way, the fruit and cream cheese filling keep fresh for longer.

The cheesecake will last about 2-3 days, covered in the fridge.
Recipe by Rachel Kor at https://rachelkor.com/creamy-avocado-cheesecake/