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|Powered Gelatin||1 1/2 Tbsp|
|163562||GFS Cream Cheese||1 lb|
|897320||Avocados, peeled, seeded, quartered, ripe||2 each|
|108588||GFS Sugar||1/2 cup|
|771309||Lemon Juice, from fresh||2 Tbsp|
|266396||Plain Unsweetened Yogurt||7 oz|
|428801||GFS Whipping Cream||8 oz|
|252638||Pistachios, finely chopped||2 Tbsp|
|Sweet and Salty Crust Recipe|
|826630||Sienna Bakery Sweet and Salty Cookies, baked||2-3 cookies|
|108588||GFS Sugar||1/4 cup|
|181205||GFS Butter, melted||2 ounces|
Bake the Sweet and Salty Crust in paper muffin/cupcake liners for about 5-7 minutes. Add a large scoop of the avocado cheesecake mixture. Place the muffin/cupcake liners in muffin/cupcake tins to allow cheesecakes to hold their shape while setting in the refrigerator.
Sweet & Salty Crust Recipe
Preheat oven to 350°F. Line an 8-inch square cake pan with parchment paper. Using a food processor, pulse together cookies and sugar until finely broken up. Add melted butter and pulse mixture again until small clumps form. Press crust into prepared cake pan. Refrigerate crust for approximately 10-15 minutes before baking. Bake for about 8-10 minutes or until crust begins to slightly brown. Allow to cool completely before adding Avocado Cheesecake Filling.
Avocado Cheesecake Filling Recipe
Combine gelatin and water in a small bowl and place over double boiler, stirring until gelatin dissolves. Remove from heat and set aside. In a standing mixer with paddle attachment, mix together cream cheese and sugar until combined and smooth. Set aside. In a food processor, add lemon juice with avocado and process until smooth. Add avocado mixture to cream cheese mixture and mix together until well combined. Place whisk attachment on mixer. With mixer running, gradually add the warm gelatin to the avocado-cream cheese mixture and whisk together until well combined. Add the yogurt and mix together. Set aside. Using a hand-held mixer or standing mixer with whip, whip whipping cream to soft peaks. Fold whipping cream into the avocado-cream cheese mixture until well combined. Pour mixture into prepared Sweet & Salty Crust and allow to set in the refrigerator overnight to completely set. Once cool, cut into 2-inch squares. Top with finely chopped pistachios.