Green Tea & Avocado Soufflé Cheesecake

Green Tea & Avocado Soufflé Cheesecake

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

Soufflé

  • 4 oz. from Avocados From Mexico puree
  • 4 oz. butter
  • 16 oz. cream cheese
  • 6 oz. Milk
  • 4 oz. cake flour
  • 2 oz. cornstarch
  • 3 tbsp. green tea
  • 1/2 tsp. salt
  • 10 oz. granulated sugar
  • 12 eggs Large, separated
  • 1/2 tsp. cream of tartar

Oat Crunch

  • 1-1/3 cups light brown sugar
  • 1 cup canola oil
  • 1 cup honey
  • 4 cups rolled oats
  • 2 cups chopped almonds
  • 1/2 cup flax seed
  • 1 cup flour Salt

Raspberry Gastrique

  • 2 cups ripe raspberries
  • 1 cup red wine vinegar
  • 6 tbsp. sugar
  • Sea salt to taste

Directions

  1. 1. Preheat the oven to 325° F. 2. Set up a water bath by having a large roasting pan or any pan that could fit your springform pan and is about 2 to 3 inches deep. Boil about 3 cups of water and let it cool and set aside. Prepare the springform pan by wrapping the pan with a large sheet (or two) of aluminum foil externally. Grease the inside of the pan with butter or non-stick cooking spray and line it with parchment paper on the bottom of the pan, and up the sides with an inch above the edge of the pan. Coat it with another layer of grease to prevent the cake from sticking. 3. Place the butter, cream cheese and milk in a medium-sized saucepan and melt it in medium-high heat. Stirring occasionally with a whisk so it blends uniformly. Make sure you do not boil the mixture. Once it’s a homogenous mixture, turn off the fire and set the pan aside to cool. When the mixture is cool, add the egg yolks and avocado puree, whisk until blended. 3. In a large mixing bowl, sift the cake flour, cornstarch, green tea, and salt until it’s blended, set aside. Add the cream cheese mixture into the flour mixture and carefully fold with a spatula until it is combined. 4. In a stand mixer fitted with a whisk, add the egg whites and cream of tartar and turn on the mixer to a speed of #3 and let it run for about 15 seconds. Slowly sprinkle in your sugar. When all of the sugar is added, turn up the speed, one by one, with 30 to 45 second intervals up to speed #8 and let the mixer run until you see the egg whites are opaque white. 5. Using a rubber spatula, about one-third of the egg white mixture to the cream cheese mixture and whisk until combined. Add the remaining egg whites to the cream cheese mixture and gently fold with a rubber spatula until there are no streaks left. 6. Pour the cake batter into the prepared springform pan of choice. Set the pan in the water bath and let it bake for about 1 hour and 15 minutes until set and golden brown and a cake tester comes out clean (a few crumbs is fine, as long as the tester is dry). Cool the cake for 15 minutes on a wire rack, then remove the sides of the pan. The cake will start to shrink if left in the pan. Carefully remove strips of parchment paper. Let cake cool to room temperature, then refrigerate at least 3 hours before serving, preferably overnight.
  2. Oat Crunch: 1. Preheat the oven to 300° F and position a rack in the center. 2. Line a large rimmed sheet pan with a silpat. In a small saucepan, combine the brown sugar, salt, oil and honey. Cook over low heat until just warmed through. 3. In a large bowl, stir the honey mixture into the rest of the ingredients, until evenly distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 40 minutes, mix every 10 minutes. After the mix comes out of the oven, let cool. After crunch has cooled, break up larger pieces, The crunch can be stored in an airtight container for up to 4 days
  3. Raspberry Gastrique: 1. Add all ingredients on a heavy bottomed saucepan and cook over medium flame. Quick blend with emersion blender. Bring to a simmer, stirring often and lower heat to medium low. Cook until the mixture becomes thick about 10-15 minutes. 2. Pour through a medium mesh sieve into a non-reactive bowl, having seeds is ok, let cool.
  4. Plating: on your plate of choice, place a tbsp. of raspberry gastrique at 12 and 6, then swipe to the center. Take cheesecake souffle out of the fridge, sprinkle with powdered sugar, place cheesecake souffle at the center of the plate, then place oat crunch in the center of the souffle cheesecake or where you would like and enjoy.

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