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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 27, 2009

Agave Cheesecake


Do you have a recipe for Cheesecake that uses Agave? I can't seem to find on.


Hi Christopher,

Here's the recipe I have. I hope you'll love it!

New York-Style Agave Cheesecake
Makes 12 servings

2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
4 packages (8 oz.) cream cheese, room temperature
3/4 cup agave
1/4 cup flour
5 eggs
1/3 cup heavy cream
1 teaspoon vanilla extract

To make crust, in a small bowl stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of a greased 9-inch springform pan; set aside. Preheat oven to 350°F. To make filling, combine cream cheese, agave and flour in bowl of an electric mixer. Beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream and vanilla. Pour cream cheese mixture over crust, bake 15 minutes. Lower oven temperature to 200°F and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cheesecake cool in oven 1 hour with oven door ajar. Remove cheesecake to a rack to cool completely. To prevent top of cheesecake from cracking during cooking, run a knife around the edge of the pan so that cake can pull away freely as it contracts. Cover and refrigerate cheesecake for at least 4 hours before serving.

  Download this recipe.

Happy Cook'n,


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