California Avocado Cheesecake with Tomato-Vanilla Jam
Nutritional Highlights (per serving)
|2||ripe, Fresh California Avocados*, peeled and seeded|
|Graham Cracker Crust (see make-ahead recipe below)|
|Tomato-Vanilla Jam (see make-ahead recipe below)|
|Graham Cracker Crust|
|1 1/2||cups||Graham cracker crumbs|
|1||Tbsp.||butter, to grease pan|
|1/2||vanilla bean, split|
|4||cups||red cherry tomatoes, cut in half|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place the cream cheese in the bowl of an electric mixer. With a paddle attachment, whip the cream cheese over medium-high speed until smooth, approximately 3 minutes.
- Add the avocado, sugar and vanilla and mix until smooth.
- Add eggs one at a time, incorporating well after each addition.
- Strain the mixture through a fine mesh strainer.
- Mix in the lemon zest and pour filling onto Graham Cracker Crust and smooth top with an offset spatula.
- Place on top of a baking sheet and bake at 300ºF for 45 minutes or until set. Cool to room temperature and refrigerate.
- Garnish with Tomato-Vanilla Jam and serve.
Graham Cracker Crust
- Combine crumbs and sugar in a medium mixing bowl.
- Melt the butter over medium heat and mix into crumb mixture with a spoon until well combined.
- With the remaining butter, grease the sides and bottom of a nine-inch spring form pan.
- Cut out a parchment paper circle to fill in the bottom of the pan.
- Pour the crumbs into the pan and press the mixture evenly into the bottom of the pan with your fingers.
- Bake at 300ºF for 5 minutes to set the crust and cool to room temperature.
- In a small pot, combine the sugar, water and vanilla bean and simmer until sugar is melted.
- Add the tomatoes and simmer for 5-10 minutes or until the tomatoes soften.
- Strain the mixture and reserve the tomatoes in a small bowl.
- Return the syrup back to the pot. Place pot over medium heat and reduce by half, approximately 10 minutes. Pour over the tomatoes and chill completely until ready to serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Recipe created by chef Trey Foshee for the California Avocado Commission.
To view or download a video of the chef demonstrating this recipe, click here.
Copyright © 2011, Trey Foshee
Vitamin A 1234 IU; Vitamin C 9 mg; Calcium 52 mg; Iron 1 mg; Vitamin D 5.2 IU; Folate 43 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 6%; Iron 8%