I get raves when I make this cheesecake, and I’m sure you will, too.

　　

Ingredients

serves 12

　　

CRUST

1 cup whole wheat pastry flour

　　1/2 teaspoon sea salt

　　1 teaspoon baking powder

　　1 tablespoon nonfat dry milk

　　6 tablespoons unsalted butter, melted

　　1/4 cup light agave nectar

　　1/2 teaspoon vanilla extract

　　1/2 teaspoon ground cinnamon

　　

FILLING

16 ounces cream cheese

　　8 ounces low-fat Neufchâtel cheese

　　1 cup light agave nectar

　　4 large eggs, at room temperature, beaten until creamy

　　1 cup nonfat Greek-style plain yogurt

　　1 tablespoon vanilla extract

　　2 teaspoons freshly grated lemon zest

　　

TOPPING

1 cup sliced ripe strawberries

　　1/2 cup water

　　1/2 cup light agave nectar

　　2 tablespoons fresh lemon juice

　　1 tablespoon arrowroot powder

　　1 pint ripe strawberries, halved

　　Agave Nectar Whipped Cream (page 113)

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Prepare the crust by mixing together the flour, salt, baking powder, and dry milk in a large bowl. Stir in the butter, agave nectar, vanilla extract, and cinnamon. Mix well and press into the bottom of a 10-inch springform pan. Bake for 5 minutes, or until the crust is set.

　　

Step 3

To make the filling, beat the cream cheese and Neufchâtel cheese together until smooth. Add the agave nectar and beat until creamy. Add the eggs, yogurt, vanilla extract, and lemon zest. Stir until well combined. Pour the filling into the prebaked crust and bake for 50 to 55 minutes, until set and slightly golden. 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.

　　

Step 4

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. Pour all but 1/2 cup of the mixture into a small saucepan. Cook over medium heat until the mixture begins to simmer. Meanwhile, whisk the arrowroot powder into the remaining 1/2 cup of the strawberry mixture. Whisk this mixture into the simmering strawberry sauce in the pan, and stir over low heat until thickened, about 1 minute. Remove from the heat, let cool, then refrigerate until cold.

　　

Step 5

Place the halved strawberries in concentric circles on top of the cake. Spoon the chilled strawberry sauce over the top of the cheesecake. Serve with whipped cream.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.