Perfect Blue Agave Cheesecake Recipe:

For crust:

In a blender or food processor, blend to fine crumbs:

1 c. raw almonds

1 c. raw cashews

Add:

pinch of salt

3 Tbs. brown rice flour

1 tsp. cinnamon

Put into a bowl, drizzle with Blue Agave and add:

1/2 c. very soft organic butter

Toss with fork and press into a 9-inch buttered and wax paper lined spring-form pan. Set aside.

For cake:

In a bowl, beat with an electric mixer until stiff peaks form:

4 free-range organic egg whites

Beat into whites:

1/2 cup Blue Agave syrup

24 oz. very soft organic cream cheese (or other soft, mild, white cheese of your choice)

When smooth, add:

1 tsp. vanilla

2-3 drops of lemon essential oil or 2 tsp. lemon juice (optional)

Pour over crust.

Bake at 325 degrees for 35 minutes, or until firm and lightly brown on top. For best results, let the cheesecake cool completely in the oven. After the cheesecake is cool, run a knife around the edges of the pan and release sides. Transfer to a plate, cover, and refrigerate for several hours or overnight. Top with caramel, chocolate, fruit, Blue Agave-sweetened sour cream, or a topping of your choice.