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Avocado Cheese Cake

Avocado Cheese Cake

  • Prep

    15 m
  • Cook

    17 m
  • Ready In

    32 m
Paul A. Borowski

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix together the avocado, egg and lemon flavored yogurt until smooth and well blended. Stir in the shredded cheese and cornmeal mix. Combine the sugar and cinnamon, and stir into the avocado mixture. Spread evenly into a 9x13 inch baking dish.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the top starts to turn golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 30 minutes before serving.
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Reviews

SLO23
35

SLO23

2/9/2004

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.

KEG18
26

KEG18

5/19/2004

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.

MAKERYBAKERY
15

MAKERYBAKERY

5/12/2003

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?

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