Patter Fam Sauces

Low fat Mexican Cheesecake 
(makes 13 x 9 cake pan)
¾ cup unsalted butter softened
1/3 cup light brown sugar
3 T AP Flour (or gluten free flour)
3 – 8 oz. low fat cream cheese
3 cups Queso Fresca crumbled
4 T Agave Syrup
1 Dozen eggs
3 tsp. cinnamon
1 Lime zested and juiced
1 cup sour cream for glaze
1 ½ tsp. cinnamon for glaze
1 T lime zest
1 Box Rice Chex Cereal
2 tsp. cinnamon for crust
6 T clarified butter
Preheat oven to 325°F.

Prepare the crust by pulsing all of the Chex cereal in a food processor until it is completely pulverized.  Add 2 tsp. cinnamon and 6 T clarified butter.  Mix thoroughly and press into the bottom of a 15x10 cake pan.  Bake in 325 degree oven for 15 minutes.  Remove and set aside.

Beat together butter and sugar until light and fluffy. Add flour. Gently beat in Queso Fresco, cream cheese, then agave syrup, eggs, lime juice and 3 teaspoons cinnamon. Pour filling into crust and bake until the center is set (about 45 minutes). Turn oven off and leave cake inside until completely cool (2 hours). Cover and chill at least 6 more hours before glazing.

Prepare the glaze by mixing the sour cream, lime zest and 1 ½ tsp. cinnamon together.  Whisk until completely incorporated.  Allow to chill for one hour.  Pour over the cheesecake just before cutting and serving.  

Serve with Fresh Berries 





Written by Joyce Peters — July 31, 2016

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