TL/DR – Lemon Agave Cheesecake. This is a simple cheesecake recipe with a standard graham cracker crust, sour cream, ricotta cheese, plenty of lemon and sweetened with agave nectar. Creamy, dense and so pleasing to the palette! –
The method for making cheesecake in this recipe avoids some of the common issues with cheesecake, like cracks on the top or consistency issues. The big secret, (all over the internet,) is to bake the cheesecake in a water bath, then turn off the oven and leave it in the oven for two hours undisturbed before removing it from the oven and chilling it completely.
Honestly, cheesecake is far less fussy than one might imagine. To begin, blitz graham crackers and melted butter in a food processor, then press this mixture into the bottom and halfway up the sides of a springform pan. Bake this at 350 F for about 10 minutes to set it up and make it crusty.
While the crust sets up in the oven, combine sour cream, ricotta, eggs, agave nectar, vanilla extract, lemon juice, lemon zest, corn starch, flour and salt in a large bowl and whisk everything together until it’s smooth. It will be liquid and not too thick.
Once the graham cracker crust has baked and is brown, carefully wrap the springform tightly in foil. This will prevent water from the water bath from entering into the bottom. I like to fold together two large pieces of foil so that the entire surface is covered. I also usually do two layers of foil.
Place the foil coated pan in a larger deep skillet or large, deep baking dish. Heat about 4 cups of water until boiling. Pour the cheesecake filling into the springform pan. Around the outside of the springform pan, carefully pour the boiling water into the larger skillet until the water comes about an inch or inch and a half up the side of the springform.
Place the whole thing carefully into the 350 F oven and bake it for an hour. Then turn off the oven and allow it to sit undisturbed for an additional 2 hours. After the two hours, remove the pan from the water bath and then remove the foil. Place it on a plate and refrigerate it fully, about 4 hours, before slicing.
Lemon Agave Cheesecake
This is a simple cheesecake recipe with a standard graham cracker crust, sour cream, ricotta cheese, plenty of lemon and sweetened with agave nectar. Creamy, dense and so pleasing to the palette!
Ingredients
- 10 graham crackers
- 5T butter, melted
- 5 eggs
- 1 1/2 c ricotta cheese
- 1 1/2 c sour cream
- 3/4 c plus 1 T agave nectar
- 1/4 lemon juice
- 1 1/2 t vanilla extract
- Zest of 2 lemons, about 2 T
- 2 1/2 T cornstarch
- 2 1/2 T all purpose flour
- 1/2 t salt
Directions
- Step 1 Preheat an oven to 350 F. In a food processor, process the graham crackers and melted butter for about 30 seconds until they are smooth crumbs. Pour the crumbly mixture into a springform pan and use an empty half cup measure to press the crumbs press into the bottom and halfway up the sides. Bake the crust at 350 F for 10 to 12 minutes until they are golden brown and set it aside.
- Step 2 While the crust bakes off, in a large bowl, whisk together the eggs, ricotta, sour cream, agave nectar, lemon juice, vanilla and lemon zest.
- Step 3 Add in the corn starch, flour and salt and whisk well until it is fully incorporated.
- Step 4 Heat about 4 to 5 cups of water in a tea kettle or in the microwave until boiling.
- Step 5 Tightly wrap the springform pan in two layers of aluminum foil. Stitch together two pieces of foil to ensure that the foil wraps up and slightly over the edges of the springform to prevent leaks.
- Step 6 Place the wrapped springform pan with the crust into a large, deep oven safe skillet or baking dish. Pour the cheesecake filling into the crust.
- Step 7 Place the whole thing onto an oven rack pulled out halfway and very carefully, pour the hot water around the sides of the springform pan until the water is about halfway up the sides of the pan. Carefully slide the rack fully into the oven and bake at 350 F for one hour.
- Step 8 Once an hour passes, turn the oven off and leave the cheesecake inside for two hours. Do not open the oven.
- Step 9 After two hours pass, remove the cheesecake from the water bath and the foil. Place the springform on a plate and refrigerate it for a minimum of 4 hours before slicing it.
- Step 10 Insert a knife around the edges before removing the springform edges. Slice the cheesecake and serve it chilled.
