Agave Sweetened Cheesecake

Total Time: 3 hrs 25 mins Preparation Time: 45 mins Cook Time: 2 hrs 40 mins

Ingredients

• 2 1/2 lbs fat free cream cheese, room temperature
• 1 1/4 cups light agave or 1 1/4 cups dark agave
• 6 tablespoons flour
• 1 lemon, zest of
• 1 orange, zest of
• 6 eggs
• 1 cup light sour cream
• 2 tablespoons evaporated cane juice
• 1 teaspoon real vanilla
• 1 1/2 cups graham cracker crumbs
• 5 tablespoons coconut oil, melted
• 1/4 cup evaporated cane juice (i leave this out, optional) (optional) or 1/4 cup sugar (i leave this out) (optional)

Recipe

• 1 make the crust by mixing the last 2 or 3 ingredients, put them in the bottom of a greased cheesecake pan. roll flat with a tiny roller, i use my pizza crust roller, or tamp down with an ice cream scoop. put in the freezer.
• 2 preheat your oven to 475 degrees.
• 3 in a large bowl beat the room temperature cream cheese, with a mixer until it is very creamy and smooth, with no lumps.
• 4 add the agave and the flour, continue to cream with the mixer.
• 5 add the fresh grated rinds, if you have none, don't even bother with the dry stuff in a jar. maybe a dab of frozen juice concentrate? keep mixing.
• 6 add the eggs, (the original recipe says to add them one at a time, and mix between, since i'm a rebel) add 2 at a time and mix until well blended.
• 7 retrieve the crust, pour the batter in the pan.
• 8 bake at 475 degrees for 20 minutes.
• 9 bake at 350 degrees for 20 minutes.
• 10 bake at 200 degrees for 60 minutes.
• 11 turn your oven off with out opening the door and wait 60 minutes.
• 12 stir the sour cream and vanilla, only until it is one color.(if you must add the sugar. add it to the sour cream -- ).
• 13 spread the mixture over the top of warm cake and bake 5-7 minutes , just until it is set.
• 14 this bakes in multiples wonderfully, and freezes and shares great. it seems like this takes forever, but it is so worth it.
• 15 optional: sometimes i make more topping, 12 oz sour cream, and 3 tbsp sugar.