Avocado Honey Cheesecake

==Description==
 
===Ingredients===
* CRUST 
* 1 Pound graham cracker crumbs
* 6 oz Sugar
* 9 oz unsalted Butter, melted
* FILLING
* 4 ½ Pounds California Avocados
* ½ Cup fresh lemon juice
* 3 Pounds pure (no additives) cream cheese, cut in cubes
* 1 ½ Pounds Honey
* 14 oz Sugar
* 15 eggs, separated
* 5 oz Flour
* ¼ Cup finely chopped orange zest
* 2 Tbsp almond extract
* ½ tsp salt
* TOPPING 
* 1 quart + 1/2 cup sour cream
* 1/3 Cups Sugar
* ½ Tbsp Vanilla extract
* ¼ tsp salt
* 24 orange slices
* 24 mint sprigs
==Directions==
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
=== Other Links ===
== See also ==
Category:Almond extract Recipes
Category:Avocado Recipes
Category:Cheese Recipes
Category:Cream cheese Recipes
Category:Mint Recipes