Monday, September 6, 2010

Rasberry, Chocolate, Cheesecake!!!

These pictures are half the recipe(because I didn't have enough cream cheese) so for a more fuller looking cheesecake follow the recipe below. - Lyndsie
Will fill one spring form pan, or two pie plates.
4 pkgs (8 oz each) of Cream Cheese softened.
1/2 c Agave
2 T. Pure Vanilla extract
2 T. Lemon Juice
4 Large eggs

Bake @ 300 for 25 min. Cover loosely with foil. Take foil off and bake an additional 30 to 40 minutes. Until edges are set, but center still moves slightly. Takeout and let cool for 15 minutes. Put in fridge and let cool for 2 or more hours.

Pie Crust
1 1/2 c. crushed graham crackers (sweetend with honey -get at health food store)
2 T. Butter
Pour Cheesecake ingredients in and bake.

Optional... chop up two cups of homemade choc. chips and put on crust before pouring cheesecake mixture on top, then bake.

Chocolate Glaze for Cheesecake
4 T. Butter
1/2 c. Heavy cream or coconut milk
1/2 c. agave or coconut crystals
Pinch oaf Salt
1/4 c. Cocoa powder
Heat in sauce pan for 2 to 3 minutes. Pour or drizzle over cooled cheese cake. Garnish with raspberries.

Yields about 2 cups.

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