Avocado Cheesecake

Ada kiriman dari mertua pokat mentega hasil dari kebun beliau sendiri. Yang masih bugus dan segar buat MPASI Hanif dan ada beberapa yang ke gencet saat dalam perjalanan, dan masih binggung mau diapakan, sayang aja kalo kebuang. Tiba-tiba kepikir ada sisa cream cheese buatan sendiri, mmm kombinasi cream cheese dan alpukat? avocado cheesecake ada nga ya, tanya pak google, eh ternyata ada!!!. Teringan moto di suatu produk "kami telah membaut sebelum anda memikirkan".

Resepnya aku lihat di sini, ini resepnya:

Ingredients:

1 cup graham cracker crumbs
1 cup shelled walnuts, coarsely chopped
1 tablespoon sugar
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
6 tablespoons butter, melted
1 envelope unflavored gelatin
1 lemon
1-1/2 cups skim milk
1/2 cup sugar
1 teaspoon vanilla extract
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
1 package (8 ounces) cream cheese, softened and cut in pieces

How to make:
Preheat oven to 350°F. To prepare crust: In bowl or food processor, combine graham cracker crumbs, walnuts, sugar, anise seeds and salt. Add butter; pulse until ingredients are thoroughly combined (will resemble wet sand). Press into bottom of 8-inch spring form pan; bake 15 minutes; cool completely.

To prepare filling: In cup, combine gelatin with 2 tablespoons water; let stand for 5 minutes. Using potato peeler, remove strips of lemon zest (yellow portion only). In small saucepan, combine milk, sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain. In food processor, place avocados and cream cheese. Pour hot milk mixture into processor; whirl until very smooth. Pour into pre-baked crust; cover and refrigerate until set, at least 2 hours. Remove side of pan. Serve with raspberry sauce, if desired.

Best when served the day of preparation. Any leftover cake should be securely covered with clear plastic wrap and refrigerated.