Tuesday, March 13, 2012

Mini Sweet Avocado Cheesecakes

So, we had some avocados sitting in the refrigerator and I decided to mix it into the basic cheesecake recipe I like to use. NO JOKE, you have to try this!
Mini Sweet Avocado Cheesecakes 
(Makes 36)

6 graham crackers (crushed fine)
1/4 stick butter

2 (8 oz) bricks of 1/3 less fat cream cheese, room temperature
1 cup granulated sugar
1/8 tsp salt
2 large eggs
1 tsp vanilla
a bit of lemon zest (optional)
1/2 cup sour cream
1 whole ripe avocado, mashed fine

Crush the graham crackers using a food processor, mix in a melted 1/4 stick of butter. Mix until well incorporated. 
Line mini-muffin tins with liner, layer it with the graham cracker mix, make sure each tin has similar amount. (remember you are making at least 36 of these mini cheesecakes, so try to even out the amount you put in each tin).
Next, place the tins in the refrigerator for the butter in the crust to harden a bit. (maybe 10 minutes, or the amount it takes for you to prepare the filling).
To make the filling, just incorporate all the ingredients together, making sure to use room temperature cream cheese, so the mixing process will be easy, and the batter will be smooth.
(Tip, I would mash the avocado in a separate bowl so that I make sure it it fine, without large chunks).
Once all the filling ingredients are well mixed, fill in each tin with about a tablespoon-size of the filling. 
Last, just bake for 18-22 minutes in the oven at 300 F. Just check the cheesecakes periodically to avoid over-baking. Once it's baked, it should look something like this...


Hope you all like this one!

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