Classic Cheesecake (THM S)

This cheesecake recipe has been one I came up with years ago when going gluten free.  However, like everything in my life, once starting Trim Healthy Mama (learn more about it here) I had to “adjust” my ingredients to make this on plan.  Just a few small tweaks here and there and it’s just as fabulous, now without it’s previous tummy expanding qualities. ❤  This cheesecake is anything but ordinary…  I’ve won contests with it, and I’ve enjoyed making it for functions and get-togethers with great reviews and high praise.  Top this any way you choose, but trust me it’s missing nothing on it’s own.

Ingredients:

For the Crust-

2/3 cup THM Baking Blend (Buy here) or use Nili’s Baking Blend (link here)

5 Tbsp Erythritol (Buy here) or sweetener of choice.  Grind after measuring out in a coffee grinder for best results.

2 Egg Yolk

3 Tbsp  finely chopped Pecans

1/2  tsp Orange Peel & 1/2 tsp Lemon Peel

5 Tbsp cold Butter

1 teaspoon Vanilla extract

For the Filling-

2.5 packages (8 ounce) of Cream Cheese, softened

3/4 cup Erythritol (Buy here) Grind after measuring out in a coffee grinder for best results.

1 level doonk (1/32 tsp) of Pure Stevia (Buy here)

1 1/2 Tbsp of Baking Blend (Buy Here) or use Nili’s Baking Blend (link here)

1 tsp Vanilla Extract

1/8 tsp of Mineral Salt (Buy here) or Pink Himalayan Sea Salt

2 Eggs

1 Egg Yolk

1/4 cup Whipping Cream

Instructions:

For the Crust:

  • Preheat oven to 400 degrees.
  • Line the bottom of a 9 inch springform pan with parchment paper, and grease the sides of the pan with butter.
  • In a large bowl, add baking blend, sweetener, pecans (make sure they are finely diced) and lemon & orange peel, cut butter in until crumbly with a pastry blender.
  • Add yolk and vanilla and blend well.
  • Press mixture into the the bottom of the pan, then bake at 400 degrees for 8-10 minutes or until edges are lightly browned.  Then set aside and move on to the filling. ❤
  • Reduce heat to 325 and put a large baking pan filled with water on the lowest rack.

For the Filling:

  • In a mixing bowl, beat softened cream cheese until smooth.
  • Mix in Ground Sweetener , then baking blend, vanilla, salt….blend well.
  • Add your full eggs and yokes, then add heavy cream and beat until well combined.
  • Pour into pre-baked crust, level out with a plastic spatula.
  • Bake on the middle rack in a preheated oven (325 degrees) for 60-65 minutes or until center is nearly set.
  • Cool for 10 minutes.
  • Carefully run a knife around the edges of the pan to loosen the cake.
  • Cool for at least an hour….but it’s best when it’s refrigerated for at least 6 hours.
  • Serve and Enjoy ❤

 

With Love, ❤

Chrissy

Classic Cheesecake (THM S)

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients:
For the Crust-
2/3 cup THM Baking Blend or use Nili’s Baking Blend
5 Tbsp Erythritol or sweetener of choice
2 Egg Yolk
3 Tbsp  finely chopped Pecans
1/2 tsp Orange Peel & 1/2 tsp Lemon Peel
5 Tbsp cold Butter
1 teaspoon Vanilla extract
For the Filling-
2.5 packages (8 ounce) of Cream Cheese, softened
3/4 cup Ground Erythritol or sweetener of choice
1 level doonk (1/32 tsp) of Pure Stevia
1 1/2 Tbsp of Baking Blend or use Nili’s Baking Blend
1 tsp Vanilla Extract
1/8 tsp of Mineral Salt or Pink Himalayan Sea Salt
2 Whole Eggs plus 1 Egg Yolk
1/4 cup Whipping Cream
Instructions:
For the Crust:

Preheat oven to 400 degrees.  *Line the bottom of a 9 inch springform pan with parchment paper, and grease the sides of the pan with butter.  *In a large bowl, add baking blend, sweetener, pecans (make sure they are finely diced) and lemon & orange peel, cut butter in until crumbly with a pastry blender.  *Add yolk and vanilla and blend well.  *Press mixture into the the bottom of the pan, then bake at 400 degrees for 8-10 minutes or until edges are lightly browned.  *Then set aside to cool. ❤  *Reduce heat to 325 and put a large baking pan filled with water on the lowest rack.

For the Filling:

In a mixing bowl, beat softened cream cheese until smooth.  *Mix in ground Sweetener , baking blend, vanilla, salt and blend well.  *Add your whole eggs & yokes, then heavy cream.  Blend well.  *Pour into pre-baked crust, level out with a plastic spatula.  *Bake on the middle rack in a preheated oven (325 degrees) for 60-65 minutes or until center is nearly set. Cool for 10 minutes.  *Carefully run a knife around the edges of the pan to loosen the cake.  *Cool for at least an hour….but it’s best when it’s refrigerated for at least 6 hours.  Serve and Enjoy ❤

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6 thoughts on “Classic Cheesecake (THM S)

  1. Hi Chrissy. Is this real creamy? My favorite cheesecake is NY cheesecake because of the creaminess. I have had some homemade cheesecakes and they are dry. I don’t have Erythritol . I have the THM sweeteners and Pyure, do you know how to do the conversion for those? TIA

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