Best 3 Agave Sweetened Cheesecake Recipes
Indulge in the delectable delight of our agave-sweetened cheesecake, a symphony of flavors that harmoniously blend the tangy zest of citrus with the creamy richness of cheese. This irresistible dessert is not just a treat for the taste buds, but also a healthier alternative to traditional cheesecakes, as it uses agave syrup as a natural sweetener. Experience the perfect balance of sweetness and tanginess in every bite, complemented by a graham cracker crust that adds a delightful crunch. Our recipe provides detailed instructions for creating this masterpiece, ensuring a smooth and creamy texture that will leave you craving more. Additionally, we offer variations of this classic dessert, including a no-bake option, a gluten-free version, and a vegan interpretation, catering to diverse dietary preferences and ensuring everyone can savor the joy of this exceptional cheesecake.
Check out the recipes below so you can choose the best recipe for yourself!
AGAVE SWEETENED CHEESECAKE
This has been altered from a recipe from The Joy of Cheesecake. I have been fine tuning it for years, and have become quite famous for my GOOD FOR YOU CHEESECAKE. Very little sugar or fat. We have this for special occasions, and if there is leftovers...... we eat it for DINNER!
Provided by Julesgems
Categories Dessert
Time 3h25m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
AGAVE-SWEETENED ORANGE TEA
If desired, top with a dash of club soda. As a point of interest, agave nectar has a cleaner, lighter taste than honey and it also doesn't spike sugar levels as does honey. Now that I've got you hooked on agave nectar, go make recipe #453425.
Provided by gailanng
Categories Beverages
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine 6 cups cold water and bring to a boil. Remove from heat and immediately add the tea bags, orange juice, lemon juice and agave nectar. Cover and let stand for 30 minutes.
- Remove the lid, allow the tea to cool and remove the tea bags with a slotted spoon. Do not squeeze bags; it makes tea bitter. Pour into a 1 gallon container, topping with the additional 6 cups cold water; stir.
- To serve, ladle into tall glasses filled with ice and garnish with orange wedges or mint springs.
Nutrition Facts : Calories 20.8, Fat 0.1, Sodium 7.6, Carbohydrate 5, Fiber 0.1, Sugar 3.7, Protein 0.3
AGAVE-SWEETENED BROWNIE GEMS
In order to get the same melty chocolate sensation that comes with the basic brownie without evaporated cane juice, I rely on a simple method of denting the agave brownies in the center and filling them with a puddle of rich, silky chocolate sauce (page 93). The sauce seeps out when bitten into and is so gratifying I wasn't surprised when they began to move off the shelves faster than their sweeter counterpart. You can mix it up a bit by adding vanilla sauce to the center if there happens to be some, you know, lying around. Be sure to keep a special eye on the agave with this recipe. It'll dictate whether you end up with a dry chocolate roll or a luscious fudgelike brownie.
Yield makes 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
- In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
- Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
- Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.
Tips:
- Use room temperature ingredients: This will help the cheesecake batter to mix together smoothly and evenly.
- Don't overbeat the batter: Overbeating can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly and develop its full flavor.
- Serve the cheesecake with your favorite toppings: Some popular toppings include fresh fruit, whipped cream, and chocolate sauce.
Conclusion:
This agave-sweetened cheesecake is a delicious and healthy dessert that is perfect for any occasion. The agave nectar adds a natural sweetness to the cheesecake, while the almond flour and coconut oil provide a healthy and satisfying base. This cheesecake is also gluten-free and dairy-free, making it a great option for people with food allergies or sensitivities.
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