this is by far my most favorite cheesecake recipe EVER! (and I've made quite a few cheesecakes over the years)
CHEESECAKE (agave sweetened)
2 cups graham cracker crumbs (2 sleeves)
½ cup butter or smart balance melted
4 packages (8 oz) reduced fat cream cheese at room temperature
¾ cup light agave nectar*
¼ cup white flour
5 eggs
1/3 cup whipping cream or heavy cream
2 teaspoons vanilla extract (not imitation vanilla)
Directions
To make crust, in a small bowl stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of a greased 9-inch springform pan; set aside.
Preheat oven to 350°F.
To make filling, combine cream cheese, agave and flour in bowl of an heavy electric mixer or large food processor. Beat until smooth.
Add eggs one at a time, beating well after each addition.
Beat in cream and vanilla extract
Pour cream cheese mixture over crust,
Place springform pan on a metal baking tray and bake for 20 minutes.
Lower oven temperature to 200°F and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny.
Turn oven off. Let cheesecake cool in oven 1 hour with oven door ajar.
Remove cheesecake to a rack to cool completely.
TIP: To prevent top of cheesecake from cracking during cooking, run a knife around the edge of the pan.
Cover and refrigerate cheesecake for 24 hours before serving. Top with fresh fruit and whipped cream if desired.
*you can use medium or dark agave but it will give your cheese cake a slight caramel flavor.
Makes 12 generous servings:
Calories 385
Fat 21g
Cholesterol: 135
Carbs: 34g
Fiber 1.5g
Protein: 12g
Sugars: 19g
without the crust
Calories: 292
Fat 17g
Cholesterol: 135g
Carbs: 24g
Protein: 11.5g
Sugars: 15g
