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The Perfect Cheesecake THM S

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


  • 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


  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.