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1
Preheat the oven to 400F.
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2
Prepare the crust by mixing together the flour, salt, baking powder, and dry milk in a large bowl.
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3
Stir in the butter, agave nectar, vanilla extract, and cinnamon.
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4
Mix well and press into the bottom of a 10-inch springform pan.
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5
Bake for 5 minutes, or until the crust is set.
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6
To make the filling, beat the cream cheese and Neufchatel cheese together until smooth.
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7
Add the agave nectar and beat until creamy.
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8
Add the eggs, yogurt, vanilla extract, and lemon zest.
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9
Stir until well combined.
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10
Pour the filling into the prebaked crust and bake for 50 to 55 minutes, until set and slightly golden.
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11
Remove the cake from the oven and let cool in the pan on a cooling rack for 30 minutes, then refrigerate for 3 hours or more in the pan before serving.
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12
To make the topping, blend the sliced strawberries with the water, agave nectar, and lemon juice in a food processor, until smooth, about 1 minute.
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13
Pour all but 1/2 cup of the mixture into a small saucepan.
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14
Cook over medium heat until the mixture begins to simmer.
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15
Meanwhile, whisk the arrowroot powder into the remaining 1/2 cup of the strawberry mixture.
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16
Whisk this mixture into the simmering strawberry sauce in the pan, and stir over low heat until thickened, about 1 minute.
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17
Remove from the heat, let cool, then refrigerate until cold.
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18
Place the halved strawberries in concentric circles on top of the cake.
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19
Spoon the chilled strawberry sauce over the top of the cheesecake.
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20
Serve with whipped cream.
