Like any cheesecake, this is high in fat, but the avocados contribute a significant amount of omega-3 fats, which help keep the heart healthy.
Ingredients
- 2 ripe Hass avocados
- 9 oz (250 g) ricotta cheese
- 3 tbsp confectioners’ sugar
- 5 limes zest and juice
- 1 level tbsp gelatin or vegetarian equivalent
- toasted sliced almonds, to decorate
For the Base
- 7 tbsp unsalted butter
- 0.66 cup rolled oats
- 0.66 cup ground almonds
- ½ cup whole-wheat flour
- 3 tbsp brown sugar
How to Make It
- Melt the butter in a saucepan, add the oats, almonds, flour, and sugar, and mix well. Press the mixture into a 7 in (18 cm) loose-bottomed cake pan and bake at 375˚F (190°C) for 20 minutes. Allow to cool.
- Slice the avocado in half. Remove the pit, then scoop out the flesh, and mash until the mixture is lump-free. Add the ricotta cheese, sugar, lime zest and juice, and beat well.
- Place 3 tablespoons of water in a small heatproof bowl, sprinkle over the gelatin, and leave to soak for 5 minutes. Place the bowl over a pan of simmering water and stir until the gelatin melts. Allow to cool slightly, then stir into the avocado mixture. Pour the mixture over the base and transfer to the refrigerator for 2 hours.
- Carefully remove the cheesecake from the pan, decorate with sliced almonds, and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 424 kcal Calories from Fat: 270 kcal |
|
% Daily Value*
|
| Total Fat 30 g 86% |
Trans Fat 0.0 g |
Sodium 0.1 mg 0% |
carbohydrates 27 g 21% |
Dietary Fiber 3.5 g 9% |
Sugars 15 g 17% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |