A low-fat version that skimps on calories but not on taste.
1 1/2 cups graham cracker crumbs (1 package)
1 cup almonds or walnuts, chopped
1/2 teaspoon lemon peel, finely chopped
1/4 cup butter (1/2 stick), melted
3 eggs, large, separated, at room temperature
3 (8 ounce) packages cream cheese, low-fat , softened
3/4 cup C&H® Organic Light Agave Nectar
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
Crust: Preheat oven to 350 degrees F. Place two racks in oven; the top for the cheesecake and the bottom for a water bath (2 inches of warm water in a roasting pan).
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.
Filling: In medium bowl, whip egg whites until stiff peaks form
In large bowl, beat cream cheese until creamy.
Gradually add agave; 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 smooth.
Fold in sour cream.
Fold in egg whites.
Pour into springform pan.
Bake for 45 to 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.
After 1 hour, open door slightly and leave in oven 10 minutes more.
Remove cheesecake and allow to cool in pan for an additional hour.
Place in the refrigerator, uncovered, for at least 3 hours
Remove from springform pan before serving.
Serves 10 to 12.
Reprinted with permission from C&H Cane Sugar.