Sunday, June 10, 2012
A Cheesecake…Or Not A Cheesecake
This cheesecake doesn’t get eaten like a cake … it is really a dip. A spicy, creamy, avocado dip. Perfect for a party. I know, New Year’s is over and everyone is done partying and onto their grilling, while others are in the midst of planning wedding and family reunions. So I hope you will pardon me while I continue the celebration of life …
Spicy Mexican Avocado Cheesecake
Makes 1 small 5-inch cheesecake. If you want a larger cheesecake, make a double batch of the filling.
I think a walnut crust would work better if you cut out the sugar or use a salty or cheese cracker in place of the graham crackers. Or try using tortillas for a crust.
4 oz. fat-free cream cheese
4 oz. light cream cheese
1 reduced fat cheddar cheese stick (or a bit of shredded extra sharp cheddar cheese)
1 ripe avocado, pitted
¼ c. lowfat Greek yogurt
1 egg and 1 egg white
For topping: Greek yogurt, shredded cheese, salsa, onion, bacon, olives, tomato, lettuce, corn, black beans … basically anything Mexican! I threw together a few things I could find in my sister’s kitchen
Crackers or tortilla chips for dipping
Preheat oven to 350. Make the crust. Crust options:
Use the walnut crust except cut out all the sugar and use salty or cheese crackers in place of the graham crackers.
In a blender or food processor, combine all the filling ingredients and blend until smooth. Pour the mixture over crust and spread evenly. Place pan on a baking sheet and bake about 20 minutes or until set.
Cool to room temperature and chill.
Top with your desired toppings. I spread the top with Greek yogurt, then a layer of salsa, then shredded cheese, lettuce, onion, and corn.
Serve with crackers or tortilla chips.