Real New York cheesecake using low glycemic agave syrup.
3 cups low fat cream cheese
1 cup fat free eggs
1/4 cup butter
1 cup crushed graham cracker crumbs
2 tbsp low fat sour cream
1 dash salt
1 tbsp vanilla
1/2 cup agave nectar
Pre-heat over to 450 °F (220 °C).
Melt butter and mix in graham cracker crumbs.
Press into bottom of 10" spring form pan and bake for ten minutes.
Using stand mixer, beat room temp cream cheese until smooth, add eggs and continue beating.
Add rest of ingredients and beat until mixture is smooth and light in texture.
Pour into pan and bake for ten minutes at 450 °F and then lower temp to 200 °F (90 °C) and bake for another hour.
Turn over off and leave cake in oven for another hour.
Refrigerate for at least 4 hours before serving.
in 1 serving of Agave Cheesecake.
, 32% carbs, 15% protein.
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