Asparagus Cheesecake Recipe | National Asparagus Day | How to make Stinky Pee Cake
Hello to all by special friends. Today I am doing a collaboration with my pal over at DadTV as a way to celebrate National Asparagus day. I am celebrating by making an asparagus cheesecake or I may also call it “Stinky Pee cake”
Here is DadTV’s channel, click below to see what he has done to celebrate!!!! He is a great guy!!! You can easily support him by subscribing to his channel as well!!
And here is his video-
Here is what you need for this recipe-
Ingredients
* 2 sleeves butter crackers (7 oz.), such as Town House or Ritz
* 6 tablespoons unsalted butter, melted
* 1 bunch asparagus (8 oz.), washed, trimmed, and cut into 1/2-inch pieces (2 cups)
* 1 ½ cups whipping cream
* ⅓ cup small finely chopped onion
* 2 tablespoons unsalted butter
* 1 teaspoon kosher salt
* 16 ounces cream cheese, softened
* 1 tablespoon corn starch
* 4 eggs
* 1 teaspoon lemon zest
* ½ teaspoon ground white pepper
* 6 spears asparagus, washed, trimmed and halved lengthwise
* 2 tablespoons lemon-infused oil (optional)Step 1 Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat inside of pan with nonstick cooking spray; set aside.
* Step 2 In a food processor add crackers; pulse 30 seconds. Scrape sides; process 15 seconds or until fine crumbs. With processor running, drizzle in 6 Tbsp. melted butter until crumbs come together. Scrape sides; process 5 seconds more. Press evenly into bottom of prepared pan. Place on middle rack of oven. Bake 15 minutes or until set and golden brown. Cool on a wire rack.Step 3 Meanwhile, in a medium saucepan combine asparagus pieces, whipping cream, onion, 2 Tbsp. butter, and 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Let cool 20 to 30 minutes. Add to food processor; process until smooth.
* Step 4 In a large bowl beat cream cheese and cornstarch on medium speed 1 minute. Scrape sides; beat 30 seconds or until smooth. Add eggs, one at a time, beating well after each addition. Scrape sides; beat on medium-high 11/2 to 2 minutes, until light and airy. Add asparagus mixture, lemon zest, white pepper, and 1/2 tsp. salt; beat on low until combined.
* Step 5 Pour filling into baked crust. Arrange asparagus spears on top. Place filled pan in a shallow baking pan. Bake 50 to 55 minutes or until just set. (Center will be slightly jiggly.) Cool 15 minutes on wire rack. Using a knife, loosen sides from pan; cool 30 minutes. Remove sides of pan; cool completely. Cover; chill at least 4 hours. To serve, cut slices and, if desired, drizzle with lemon oil.
Thank you so much for watching
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