Agave Sweetened Cheesecake

Recipe by Julesgems
READY IN: 3hrs 25mins
YIELD: 1 pie




  • 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.
  • Preheat your oven to 475 degrees.
  • In a large bowl beat the ROOM TEMPERATURE cream cheese, with a mixer until it is very creamy and smooth, with no lumps.
  • Add the agave and the flour, continue to cream with the mixer.
  • Add the fresh grated rinds, if you have none, don't even bother with the dry stuff in a jar. (I save fresh lemon rinds, and some orange ones in a ziploc bag, and FREEZE. Now is where you USE THEM.) Maybe a dab of frozen juice concentrate? Keep mixing.
  • 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.
  • Retrieve the crust, pour the batter in the pan.
  • Bake at 475 degrees for 20 minutes.
  • Bake at 350 degrees for 20 minutes.
  • Bake at 200 degrees for 60 minutes.
  • Turn your oven off with out opening the door and wait 60 minutes.
  • Stir the sour cream and vanilla, only until it is one color.(if you must add the sugar. add it to the sour cream -- ).
  • Spread the mixture over the top of warm cake and bake 5-7 minutes , just until it is set.
  • This bakes in multiples wonderfully, and freezes and shares GREAT. It seems like this takes FOREVER, but it is SO worth it.
  • Optional: Sometimes I make more topping, 12 oz sour cream, and 3 Tbsp sugar.