Ingredients for Agave Sweetened Cheesecake
- 3 (8 ounce) packages fat-free cream cheese
- 1 1/4 cups agave nectar (plus 2 tablespoons for crust)
- Flour (for dusting pan)
- Lemon, Zest Of
- Orange, Zest Of
- 3 large eggs
- 1/2 cup light sour cream
- Evaporated Cane Juice
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- Coconut Oil
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How to Make Agave Sweetened Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and agave nectar. Mix until well combined.
- Press the crust mixture into the bottom of the prepared pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese until smooth and creamy.
- Gradually add agave nectar, vanilla extract, and lemon zest. Beat until well combined.
- In a separate bowl, whisk eggs and egg yolks until light and frothy.
- Gradually add the egg mixture to the cream cheese mixture, mixing until just combined. Do not overmix.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour and 45 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
34g
Fat
38g
Carbs
6g
