The Perfect Cheesecake THM-S, Keto Friendly

Cheesecakes have always been a favorite dessert of mine to make for special occasion. They are one of the easiest dessert to make sugar-free and low-carb and they taste just like the sugar-laden ones do. When I take a cheesecake to carry-in dinners I always come home with an empty plate. Separating the eggs and whipping the egg whites stiff give a wonderful light texture. You can also bake this cheesecake in a 9 x 13 pan if your prefer is you do not have a springform pan. Sometimes I omit the sour cream topping and just serve it with whipped cream and fresh berries.

The Perfect Cheesecake THM-S

  • Crust:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons THM Gentle Sweet
  • 4 tablespoons butter, softened
  • Cheesecake:
  • 4 8-ounce packages cream cheese
  • 1/3 cup THM Gentle Sweet
  • 2 teaspoons THM vanilla
  • 1 tablespoon coconut flour
  • 1/8 teaspoon salt
  • 4 eggs, separated
  • ¾ cup sour cream
  • ¾ cup whipping cream
  • Topping:
  • 2 cups sour cream
  • 2 tablespoons THM Gentle Sweet, powdered
  • 1 teaspoon THM vanilla
  • Preheat oven to 300 degrees F. Crust: Combine ingredients and press on the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool. Cheesecake: In mixer bowl beat cream cheese and Gentle Sweet until smooth. Add vanilla, coconut flour, and salt. Mix. Separate eggs. Add eggs yolks and sour cream. Mix well. Add cream and mix again. Whip egg whites until semi-stiff. Fold into cheesecake. Pour into cooled crust and smooth top with spatula. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 50-55 minutes or until center is still jiggle. Cool on a wire rack. Topping: Mix sour cream, Gentle Sweet and vanilla together. Just before serving, spread sour cream on top of cake. Serve with your choice of fruit sauce or berries. Serves 12-14.
  • Ovens temperatures do vary so it is very hard to give an exact time. It is better to under-bake a cheesecake than to over-bake it. The center should be jiggly when removed from the oven.
You can omit the sour cream layer if you prefer and just garnish with whipped cream and berries.

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Amazon

This is another on of my favorite kitchen tools. I use it every day. It is so handy to make whipped cream for this cheesecake.
I have a mixer just like this for 28 years already. It still works great.

Trim Healthy Mama Store: This products are very high quality and I love to use them. Gentle Sweet

I love this Vanilla Extract

https://www.pinterest.com/pin/349451252337164029

This cheesecake I made for my husband’s birthday.

The Perfect Cheesecake THM S

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 49 minutes
Servings 12
Author Glenda Groff

Ingredients

  • Crust:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons THM Gentle Sweet
  • 4 tablespoons butter softened
  • Cheesecake:
  • 4 8- ounce packages cream cheese
  • 1/3 cup THM Gentle Sweet
  • 2 teaspoons THM vanilla
  • 1 tablespoon coconut flour
  • 1/8 teaspoon salt
  • 4 eggs separated
  • ¾ cup sour cream
  • ¾ cup whipping cream
  • Topping:
  • 2 cups sour cream
  • 2 tablespoons THM Gentle Sweet powdered
  • 1 teaspoon THM vanilla

Instructions

  1. Preheat oven to 300 degrees. Crust: Combine ingredients and press on the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool. Cheesecake: In mixer bowl beat cream cheese and Gentle Sweet until smooth. Add vanilla, coconut flour, and salt. Mix. Separate eggs. Add eggs yolks and sour cream. Mix well. Add cream and mix again. Whip egg whites until semi-stiff. Fold into cheesecake. Pour into cooled crust and smooth top with spatula. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 50-55 minutes or until center is still jiggle. Cool on a wire rack. Topping: Mix sour cream, Gentle Sweet and vanilla together. Just before serving, spread sour cream on top of cake. Serve with your choice of fruit sauce or berries. Serves 12-14.

Recipe Notes

vens temperatures do vary so it is very hard to give an exact time. It is better to under-bake a cheesecake than to over-bake it. The center should be jiggly when removed from the oven.

You will find many more pie, cakes, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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