Ingredients

• 0.75 cups shelled walnuts
• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 0.5 teaspoons crushed anise seeds
• 0.25 teaspoons salt
• 1 , .25 ounce
• 1 lemon
• 1.5 cups skim milk
• 0.5 cups sugar
• 1 teaspoon vanilla extract
• 2 fullys ripened Avocados from Mexico , halved, pitted, peeled and diced
• 1 , 8 ounce

Instructions

1. 1 Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
2. 2 In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
3. 3 In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

Nutrition per serving