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 cheesecake above is garnished with sugar-free jam, berries, and mint leaves.

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I love all kinds of cheesecakes. It would be hard for me to pick out a favorite. The Chocolate Strawberry Cheesecake pictured below has a brownie crust with a sweet creamy layer of cheesecake. There are so many different flavors, additions you can add, and they all pair so well with a creamy cheesecake filling. There are quite a few cheesecake recipes on my blog. Use this link…Recipes to see if there are any kinds you would love to try.

This cheesecake I made for my husband’s birthday. I garnished it with all kinds of berries.

Or you can garnish it very simply.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

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 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
  • Crust: 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 THM 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, THM 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.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

I love my Kitchen Aid Mixer. It works wonderful to make this cheesecake.

Almond Flour

coconut flour

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.

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 recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

15 thoughts on “The Perfect Cheesecake THM-S, Keto Friendly

  1. I made this cheesecake today. Everything went well until baking. I kept checking it after 50 minutes, and the whole thing was VERY jiggly. Then the top was getting burnt, yet the whole inside seemed very liquidy. I kept giving it 5-10 minutes more (I’m sure at least 30 extra minutes), until I finally took it out, and now I’m afraid I over-baked it. If only the center was jiggly, I would have taken it out. But it seemed like the entire inside was liquid. Can you help?

  2. I’ve made this cheesecake before and it was excellent. Making it again for my husbands birthday tomorrow. Can’t wait!

  3. Any ideas for the crust without almond flour? My children are allergic to nuts. They can have coconut flour or sunflower seed flour.

  4. Pingback: Delicious Keto Strawberry Rhubarb Cheesecake Recipe, THM S, and Gluten-free | Around the Family Table – Food. Fun. Fellowship

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