Avocado Honey Cheesecake
Serves 24
Crust
1 lb graham cracker crumbs
6 oz sugar
9 oz unsalted butter, melted
Filling
4 ½ lbs Avocados
½ cup fresh lemon juice
3 lbs cream cheese, cut in cubes
1 ½ lbs honey
14 oz sugar
15 eggs, separated
5 oz flour
¼ cup finely chopped orange zest
1 tbsp almond extract
½ tsp salt
Topping
1 qt plus ½ cup sour cream
1/3 cups sugar
½ tbsp vanilla extract
¼ tsp salt
24 orange slices
24 mint sprigs
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; reserve. Beat cream cheese until smooth. Beat 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. To make topping, thoroughly mix sour cream, sugar, vanilla and salt; spread over cheesecake, bake for 5 minutes. Let cool.
