Wayne Kitchens joins Ana in the kitchen to combine two great desserts in this segment of The Dish.
One box of chocolate Teddy Graham cookies crushed in a food processor
1 stick of butter
sugar about a table spoon, more if you want the crust sweeter
2 cups heavy whipping cream
1 1/2 cups sugar
4 ripe avocados
3 8 oz packages of cream cheese, room temperature
3/4 cup (or to taste) lime juice
Crust: In a 9″ springform pan, place a piece of parchment paper between the ring and the base, clamp it down and then spray with original or butter flavored Pam. In a medium size bowl, melt the butter in the microwave. Add the cookies and sugar to the butter, mix and then press the cookie mixture into the bottom and onto the sides of the springform pan using a regular size serving spoon. You may have some cookie mixture left over.
Cheesecake. Heat the cream in a saucepan until small bubbles appear around the edges, remove from the heat and stir in the sugar until it dissolves. Set aside to cool. Remove the flesh from the avocados and and mash in a bowl. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the avocado and beat until combined and smooth. Add the lime juice and beat until smooth. Then add the cream mixture. When it comes to the lime juice, I start with a little less and adjust to taste, you don’t want it to be too limey. After the batter is smooth, remove the bowl and replace with the ice-cream bowl attachment. Add the batter and run until the batter gets thicker, about soft serve texture. Pour the batter into the crust, cover and freeze over night. Since there are no eggs, no baking is necessary. If you don’t have the ice-cream bowl attachment (which is expensive) any ice cream maker will work. Note: before removing the springform ring, let the cake thaw a little, I have tried to unspring the ring right out of the freezer and snapped the clamp attachment off the ring.