Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
Put 1 wedge of cake on a serving plate; garnish with a twisted orange slice