My New Best Friend (aka Cheesecake)
Vanilla Bean Cheesecake with an Almond Crust and Blueberry Sauce
This was a perfect Sunday dinner dessert. The cheesecake was rich, smooth, not too sweet and topped with blueberries…fantastic!
The crust, cheesecake and topping were all sweetened using Agave Nectar and I will definitely be enjoying this simple dessert again.
Vanilla Bean Cheesecake
- 1 cup almonds (you could also use pecans or walnuts here)
- 1/2 cup graham cracker crumbs
- 1/2 cup unsweetened coconut
- 2 tbsp agave nectar
- 1/4 cup melted butter
- 2 8oz pkgs light cream cheese, softened
- 2 eggs
- 1/4 cup agave nectar
- 2 tbsp flour
- 1 vanilla bean (or vanilla extract)
Preheat oven to 350 degrees.
Using a food processor with a steel blade attachment, pulse the almonds until they’re finely ground. Add the graham crackers and coconut and well as the agave and melted butter. Pulse until mixture is combined (it will be a bit sticky)
Grease a small springform pan (I think mine was 7 or 8″) and firmly press the crust in the bottom of the pan and up the sides. Place on a baking sheet and bake for 10 minutes.
While the crust bakes, beat the cream cheese until smooth. Add the agave nectar and the eggs. Add the seeds from the vanilla bean as well as the flour and beat until very smooth.
Pour the cheesecake batter into the baked crust and smooth with a spatula.
Return to oven and bake for 30-35 minutes or until it looks set in the middle.
Turn off the oven and crack the oven door open slightly and allow the cheesecake to cool int he warm oven for 1 hour.
Remove from the oven and chill until cold.
Serve with fruit.