Receita
Chudda's Cuisine/Lounge
Sep 25, 2015
20 Comments

BRAZILIAN AVOCADO CHEESECAKE

Avocado brings color and flavor to this delicious Brazilian avocado cheesecake. I love them in smoothies, ice-cream, tarts and in cheesecake. The filling of this cheesecake is light and very ‘moussey’ with a rich creamy flavor that goes perfectly with tart lime.

BRAZILIAN AVOCADO CHEESECAKE (4 of 1)

I said before on the Brazilian avocado smoothie that until I moved to the U.S I never had avocado in a savory way. So, this cheesecake brings all my sweet memories from Brazil. It’s a perfect Brazilian Flair in the USA dessert.

I read this article in The New York Times “From Divorce, a Fractured Beauty” that was so beautiful. My favorite part was “Happy families are not all alike. Some are fractured and misshapen. To appreciate them, you have to adjust your line of sight, your level of expectation. They have seams and scars. But they are beautiful, still, in their odd imperfect way.”

Brazilian Avocado Cheesecake
 
Ingredients
  • For the graham cracker crust
  • 1 c. shredded coconut, lightly toasted
  • 1½ c. graham cracker crumbs
  • 14 T. unsalted butter, melted
  • 2 T. sugar
  • pinch of kosher salt
  • For the filling
  • 2½ medium hass avocados
  • 1 8oz. package cream cheese at room temperature
  • 1 14 oz. can sweetened condensed milk
  • 4-5 T. fresh lime juice
  • Pinch of kosher salt
  • Lime zest for garnish
Instructions
  1. For the crust
  2. Preheat oven to 350F.
  3. Brush a springform pan with some of the melted butter.
  4. Combine all the rest of the ingredients together.
  5. The crust should stick together when pinched between your fingers.
  6. Press the mixture into the bottom and up the sides of the springform pan.
  7. Be careful not to leave any cracks or holes.
  8. Bake until golden brown, approximately 15 minutes.
  9. Cool completely on a rack before filling.
  10. For the filling
  11. Halve the avocados, take out the pits and dice.
  12. Add to a kithchenaid mixer with a paddle attachment.
  13. Begin to mix and add the cream cheese, condensed milk, lime juice and salt.
  14. Mix until well combined, fluffy and smooth.
  15. Pour the filling into the cooled crust.
  16. Place a piece of plastic wrap on top of the filling so plastic is pressed directly on top to keep the avocado from turning color.
  17. Chill overnight.
  18. When ready slice, remove from the springform pan.
  19. Garnish with lime zest and slice with a wet knife.

BRAZILIAN AVOCADO CHEESECAKE

Have a great weekend!

Beijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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20 comentários
  1. Ros Emely@stressfreemommies - 25/09/2015 - 11h40

    I love cheesecake but never had an avocado cheesecake before. I love avocados so i am pretty sure it tastes amazing!

  2. Samara - 25/09/2015 - 14h47

    This is a very interesting combination that I never would have thought of before, but it does sound good 🙂

  3. Taylor - 25/09/2015 - 16h59

    WHAT. I love avocados, how come I’ve never made this before?!

  4. Camilla - 26/09/2015 - 05h16

    I’ve never had or thought to put avocado in a cheesecake but this looks totally divine, great idea!

  5. Choclette - 26/09/2015 - 16h52

    We’re so used to avocados being savoury, it’s taking us a while to get used to the idea they can be eaten in a different way. i’ve used them in baking and mousses to good effect and I can see how well they’d work in your cheesecake. It looks delicious.

  6. Gloria @ Homemade & Yummy - 27/09/2015 - 00h27

    I have never make cheese cake with avocado before….sounds like an interesting idea. Love avocados…so why not!! Works in lots of other dishes!!

  7. Joanie @ Zagleft - 27/09/2015 - 10h26

    What an interesting idea, adding avocado to cheesecake. I would imagine it tastes absolutely delicious!

  8. Rae - 28/09/2015 - 16h18

    What a different but delicious idea and recipe!

  9. Lauren R. Disner - 28/09/2015 - 17h21

    Oh my goodness! This looks SO yummy. I’m in trouble now! 😉

  10. Fabiola - 28/09/2015 - 18h47

    Wow! What an easy recipe, and it looks great too! I’m sharing this 🙂

  11. LauraOinAK - 02/10/2015 - 02h23

    I have never tried avocado in cheesecake, but can imagine it really lends a wonderful texture to the final product.

  12. Elaina Newton - 02/10/2015 - 13h31

    Yum! I love eating pan-fried avocados with my eggs for breakfast, but have recently starting adding 1/4 of an avocado to my “sweet-ish” fruit smoothies and love it! It adds extra creaminess and healthy fats. I can only imagine it does the same for this recipe, plus bolstering the nutrition. Pinning for later! 🙂

  13. Kathy | Mom Learns To Cook - 02/10/2015 - 19h49

    I’m intrigued by this flavor combination. Definitely worth a try and it looks delicious!

  14. karla - 30/11/2015 - 15h32

    That looks so good!

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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