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1
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.
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2
Preheat your oven to 475 degrees.
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3
In a large bowl beat the ROOM TEMPERATURE cream cheese, with a mixer until it is very creamy and smooth, with no lumps.
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4
Add the agave and the flour, continue to cream with the mixer.
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5
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.
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6
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.
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7
Retrieve the crust, pour the batter in the pan.
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8
Bake at 475 degrees for 20 minutes.
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9
Bake at 350 degrees for 20 minutes.
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10
Bake at 200 degrees for 60 minutes.
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11
Turn your oven off with out opening the door and wait 60 minutes.
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12
Stir the sour cream and vanilla, only until it is one color.(if you must add the sugar. add it to the sour cream -- ).
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13
Spread the mixture over the top of warm cake and bake 5-7 minutes , just until it is set.
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14
This bakes in multiples wonderfully, and freezes and shares GREAT. It seems like this takes FOREVER, but it is SO worth it.
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15
Optional: Sometimes I make more topping, 12 oz sour cream, and 3 Tbsp sugar.
