Cheesecake

The second dessert I discovered that I can eat, and my go to for potlucks.

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For crust:
In a blender or food processor, blend to fine crumbs:
2 C nuts (unsalted) I usually use 2 different kinds
Add:
pinch of salt
3 Tbs. rice flour

Put into a bowl and mix in:
1/2 c. very soft organic butter

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 egg whites
Beat into whites:
1/2 cup agave syrup
24 oz. very soft organic cream cheese (or other soft, mild, white cheese of your choice. I leave the cream cheese out over night to get it soft enough. No, it doesn't go bad.)
When smooth, add:
1 tsp. vanilla
juice and zest of one lime (optional) or orange

Pour over crust.
 

Bake at 325F for 35 minutes, or until firm and lightly brown on top. Turn the oven off and let the cheesecake cool in the oven for about half an hour. It's great plain or topped with fresh berries.