About: Avocado Honey Cheesecake   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

METHOD To make crust, thoroughly mix crumbs, Sugar, then melted butter. Divide among 3 ten-inch springform pans; evenly press into bottom of each. Bake at 350 degrees F for 10 minutes; reserve. To make filling, puree avocado and lemon juice until smooth; reserved. Beat Cream Cheese until smooth. Beat in Honey and Sugar. Beat in egg yolks. Beat in reserved avocado Mixture, Flour, zest, almond extract, and salt; reserve. Beat egg whites until stiff but not dry; fold into reserved Cheese mixture. Divide filling among the 3 prepared pans. Remove; cool at room temperature. (Do not refrigerate.) PER ORDER

AttributesValues
rdfs:label
  • Avocado Honey Cheesecake
rdfs:comment
  • METHOD To make crust, thoroughly mix crumbs, Sugar, then melted butter. Divide among 3 ten-inch springform pans; evenly press into bottom of each. Bake at 350 degrees F for 10 minutes; reserve. To make filling, puree avocado and lemon juice until smooth; reserved. Beat Cream Cheese until smooth. Beat in Honey and Sugar. Beat in egg yolks. Beat in reserved avocado Mixture, Flour, zest, almond extract, and salt; reserve. Beat egg whites until stiff but not dry; fold into reserved Cheese mixture. Divide filling among the 3 prepared pans. Remove; cool at room temperature. (Do not refrigerate.) PER ORDER
dcterms:subject
abstract
  • METHOD To make crust, thoroughly mix crumbs, Sugar, then melted butter. Divide among 3 ten-inch springform pans; evenly press into bottom of each. Bake at 350 degrees F for 10 minutes; reserve. To make filling, puree avocado and lemon juice until smooth; reserved. Beat Cream Cheese until smooth. Beat in Honey and Sugar. Beat in egg yolks. Beat in reserved avocado Mixture, Flour, zest, almond extract, and salt; reserve. Beat egg whites until stiff but not dry; fold into reserved Cheese mixture. Divide filling among the 3 prepared pans. Bake at 350 degrees F for 1 hour; turn off heat but leave cheesecakes in oven with door open for 1 hour. Remove; cool at room temperature. (Do not refrigerate.) To make topping, thoroughly mix sour cream, Sugar, vanilla, and salt; divide among three cakes tops, spreading evenly over each. Bake at 425 degrees F to glaze cheesecakes, about 5 minutes; cool at room temperature. Chill at least 12 hours or overnight. Just before service, cut each cake into 8 wedges. PER ORDER Put 1 wedge of cake on a serving plate; garnish with a twisted orange slice
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