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Fine Cheesecake

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Ingredients

1 1/2 cups graham cracker crumbs
1 cup chopped almonds or walnuts
1/2 teaspoon lemon peel finely chopped
1/2 stick butter melted
3 large eggs separated, at room temperature
3 – (8 oz.) Neufchatel cheese softened
3/4 cup agave syrup
1 1/2 teaspoons vanilla extract
1/4 cup cornstarch
1 teaspoon lemon peel finely chopped
1/2 cup sour cream low-fat, at room temperature

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Fine Cheesecake

Pure creamy delicousness

A delicious smooth cheesecake - serve with or without a fruit topping

  • 2 hrs
  • Serves 8
  • Medium

Directions

A delicious smooth cheesecake – serve with or without a fruit topping.

Steps

1
Done

Preheat oven to 350º F. Place two racks in the oven; the top for the cheesecake and the bottom for a water bath (2 inches of warm water in a roasting pan).

2
Done

To prepare the crust

Combine crumbs, nuts and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9″ springform pan or a 10” round cake pan lined with parchment paper.

3
Done

To prepare the filling

In a medium bowl, whip egg whites until stiff peaks form.

4
Done

In a large bowl, beat cream cheese until creamy. Gradually add agave syrup; blend. Add vanilla, cornstarch and lemon peel. Blend well. Add egg yolks, one at a time, scraping the bowl after each addition. Beat at medium speed for 5 minutes, until nice and smooth. Fold in the sour cream. Fold in egg whites.

5
Done

Pour all into the springform pan.

6
Done

Bake 45-50 minutes until cheesecake is lightly browned on the edges. Turn off the oven and leave cheesecake in the oven for 1 hour with door closed.

7
Done

After 1 hour, open door slightly and leave in oven for a further 10 minutes more. Remove cheesecake and allow to cool in pan for an additional hour.

8
Done

Place in the refrigerator, uncovered, for at least 3 hours. Remove from springform pan before serving.

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