Recipe by Paul A. Borowski
"A delicious 'Flat Green Avocado Cheese Cake' that will not only astound your guests but will be a conversation piece and the center of attention for days afterwards!"
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avocados - peeled, pitted and pureed
1 (8 ounce) container
lemon flavored yogurt
1 (8 ounce) package
shredded Mexican-style cheese
self-rising corn meal mix
Delicious with a wonderful texture. Although cornbreads themselves are not meant to be sweet, to this sugar hound, it needed to be much more sweetness, the second time around I added about 2/3 cup more of sweetener (I use Splenda-tm). Good for snacking.
It could almost be a bread without sweetener, using plain yogurt and adding jalapenos. Any takers?
If you make this recipe, follow it to the letter. To the letter. I did the usual substititutions (cheddar cheese and mexican spices for the mexican cheese and plain yogurt, sugar, and lemon juice for the lemon yogurt), as per ingredient necessity, and it was good--for a laugh. I made it for a family bake-off and won "Most Humorous Entry." It tasted terrible. Terrible. But the submitter was right--it did become a "conversation piece" and "the center attention for days afterward." Did it ever.
Call me crazy, but I don't think the "Mexican-style cheese" in this recipe refers to "cheese with Mexican spices" as a previous reviewer put it. It's a dessert, after all. I think a better substitution might be ricotta cheese.
My housemates and I did not care for this recipe at all.
Sorry... it was not good... we ended up tossing the whole thing - we couldn't even describe the flavor!
This was not at all the cheesecake I was expecting. I was told from a customer at an old job that "avocado cheesecake is the best kind of cheesecake you'll ever have". I suppose I should have looked at other recipes before trying this one. It is not a traditional New York-style cheesecake, but rather an avocado cheese cornbread. I baked it for a few extra minutes because it did not turn "golden brown", and even then it only cooked about a half-inch through, while remaining a gritty mush underneath. However, I believe I have learned a valuable lesson and am looking forward to making an actual avocado cheesecake.
I made this really without looking at the reviews. it just sounded really interesting and I LOVE avocado.. but this was not good. Even my husband who eats anything I put in front of him refused to eat it. sorry!
I did not care for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Cheese Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 65
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