Who here remembers the Syfy thriller Soylent Green? Set in 2022, when the film was released in 1973, it seemed so futuristic. And now 2022 is behind us, without as much drama. The long and the short of the film was that by 2022 the world is overpopulated and over-polluted, resulting in food shortages. And the answer to the screen writers was obvious. Reduce the population while feeding the masses.
So what’s the connection to Soylent Green and April Fools? A quote about the first of April and April Fools is credited to none other but the leading man in the film, Charlton Heston. “When April 1st heralds the coming of spring, I always think fondly of Soylent Green” Wither or not he actually made such a comment doesn’t matter. Those who declare National Days ran with it, and now April Fools is also National Soylent Green Day. Life is just a little bit twisted.
I spent time trying to come up with something new that would be fitting for April Fools and Soylent Green. Finally I decided it was time to dust off a recipe shared way, way back in 2019 as part of National Avocado Day. It was an amazingly delicious menu featuring avocados as part of the appetizers all the way through the meal to dessert. I love the silkiness of avocados. I love the lushness of cheesecake. And while the two seem unlikely combinations, this really is a deliciously rich dessert for those willing to take a risk.
Happy April Fools – and this recipe is no joke.
Avocado Cheesecake with Raspberry Sauce and Fresh Berry Garnish
Avocado Cheesecake
1/2 teaspoon crushed Anise Seeds
1 Lemon
3/4 cup Walnuts
1 cup Graham Cracker Crumbs
1/2 cup + 1 tablespoons Sugar, divided
1/4 teaspoon Kosher Salt
1 envelope unflavored gelatin
1 1/2 cups milk
1 teaspoon Vanilla
2 soft Avocados, pitted and diced
8 oz Cream Cheese, softened
Heat oven to 350 degrees.
With a mortar and pestle or using a spice mill, crush the Anise seeds. Set aside.
Using a vegetable peeler, peel only the zest (yellow part) from the lemon. Set aside.
In a food processor, pulse the walnuts until finely ground. Add gram crackers, 1 tablespoon sugar, crushed anise and 1/4 teaspoon salt. Pulse until ingredients are well mixed and fine. Add 2 tablespoons water, pulse until mixture resembles wet sand. Press mixture into the bottom of an 8-inch spring-form pan. Bake 20 minutes, then cool completely.
In a small bowl, combine gelatin with 2 tablespoons water and let stand 5 minutes.
In a saucepan, combine milk, lemon zest, vanilla and 1/2 cup sugar. Bring to a boil, then add gelatin. Stir until gelatin has completely dissolved. Remove from heat and strain out the lemon zest. Discard the peel.
In food processor, combine avocado and cream cheese until blended. Add milk mixture and process until very smooth. Pour into baked crust, cover and refrigerate at least 2 hours or until set. Run knife carefully around sides, then remove outer ring of spring-form pan.
Serve with raspberry sauce and a garnish of fresh berries with mint leaves.
Note: This Cheesecake is best if served the same day.
Raspberry Sauce
12 oz frozen Raspberries
1 tablespoon Sugar
1 teaspoon Lemon Juice
Early in the morning, thaw entire bag of raspberries in a large fine strainer over a large bowl.
When the berries are nearly thawed, begin pushing down on the raspberries with a large spoon.
Continue to press berries through the strainer. The aim is to have all the juices in the bowl and all the seeds left in the strainer. Discard the seeds.
Add sugar and lemon juice to the raspberry puree. Mix well. Refrigerate until ready to serve.
Raspberry Mint Garnish
1 cup fresh Raspberries
Fresh Mint as desired
Rinse berries and let dry. When ready to serve cheesecake, top each slice with some of the raspberry sauce and garnish as desired with berries and mint leaves.
Keep me safe, O God; You are my hope.
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