Step 1: Prepare the Base
In a mixing bowl, combine the crushed crackers with the melted butter until the mixture resembles wet sand. Press the mixture evenly into the base of a springform pan (6-8 inches) lined with parchment paper. Refrigerate while preparing the filling.
Step 2: Prepare the Filling
In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for 5 minutes. Heat it gently in the microwave or on the stovetop until dissolved. Allow it to cool slightly.
In a blender or food processor, combine the avocados, cream cheese, sour cream, lemon juice, dill, garlic powder, salt, and pepper. Blend until smooth and creamy. Gradually pour the dissolved gelatin into the avocado mixture while blending to ensure even distribution.
Step 3: Assemble the Cheesecake
Pour the avocado filling over the prepared cracker base. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
Step 4: Add the Toppings
Once the cheesecake is set, carefully remove it from the springform pan. Arrange the diced salmon, cucumber slices, and fresh herbs on top. Sprinkle with black sesame seeds for an elegant finish.
Step 5: Serve and Enjoy
Slice the cheesecake into wedges and serve chilled. This dish pairs wonderfully with crisp white wine or sparkling water with lemon.
Tips for Success
Use ripe avocados for the best creamy texture and flavor.
Adjust the salt and lemon juice in the filling to balance the richness of the avocado and cream cheese.
For a smoky flavor, substitute fresh salmon with smoked salmon.
Keep the cheesecake chilled until ready to serve to maintain its structure.
Nutritional Information (Per Serving – Based on 8 Slices)
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