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Composition - Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping:
- Give bottom crust
- Need 4 tbsp for butter
- Give 6 oz - multigrain crackers
- Make ready 1 tsp - agave nectar
- Give for canola spray
- Give of cheesecake base
- Take 1 1/4 lb for cream cheese
- Give 1 1/2 tbsp agave nectar
- Prepare 4 oz - ricotta cheese
- Provide 4 for eggs, large
- Give 1/4 cup of half and half
- Get 4 oz - blue cheese
- You need for filling to be stirred into the base
- Need 4 of to 8 ounces smoked salmon, crumbled
- Make ready 3 tbsp for piementos, small diced
- Prepare 2 tbsp - diced chives, minced
- Give 1 pinch of Herb de Provence
- Provide 1/2 tsp ground black pepper
- Require topping
- Prepare 6 - sour cream
- Take 1 avocado, small
- Need 1 tbsp - sugar
- Prepare 2 tbsp of chives, minced
- Require 1 parsley, dried
Smoked Salmon and Blue Cheese Cheesecake with an Avocado Cream Topping making:
- Melt butter, add crumbled crackers & sweetener, and mix. Spray spring form pan with oil spray. Pour bottom mixture into pan. Hand press down firmly.
- Mix cream cheese and then add the ricotta with the agave nectar. Scrape and mix in eggs. Scrape and mix in dairy. Incorporate blue cheese last.
- In a bowl combine salmon, chives, pimentos, peppers, and herbs. And then combine with cheesecake base. Very the amount of salmon with the type of salmon.
- Pour mixture into spring form pan. Place pan a lipped sheet pan. Fill sheet with 1/4 inch water.
- Place cheesecake into a 350°F preheated oven. Bake 50 to 65 minutes. You just want the cheesecake to start to brown up and crack. Cheesecake is not done until it sets up overnight.
- Remove cheesecake.
- Remove avocado flesh. Dash with lemon juice and mix. Add sour cream and mix on speed 1 until nice and smooth. Pour over cheesecake. Return to oven for 10 more minutes.
- Remove from oven. Top with chives and parsley. a Let cool for 30 minutes. Put in fridge overnight.
- Remove from fridge next day. Take out of the pan. Cut and serve.
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