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Avocado Lime Cheesecake

Reviewed: Jan. 7, 2012
I have mixed feelings about this dish. It came out well, several people said they loved it and I enjoy eating it. However, it freezes too hard, is too hard to cut when frozen and the avocado seems wasted, because we can hardly taste it. I suppose it acts as natural food coloring, and it adds nutritional value, but I was hoping for a play on the flavor. So, I'm experimenting. I added more avocados, and I'm adding gelatin or xanthan gum to improve the consistency. I'm hoping I can keep the mix from un-mixing, too, after it sets in my refrigerator for a few days. The mix really is like ice cream, so why not go all the way and treat it like regular ice cream? I also adjusted the recipe for a 9-inch pie (why use an 8-inch?). I adjusted for 2 pies, as I wanted to see what adding a mango puree to 1 pie would do. That seemed to work OK. As I often do in my calculations, I made a mistake, and now I'm eating a large tub of avocado-lime cheesecake filling by itself. Oh, the horror!
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