New York Style Cheesecake
THM:S, Sugar free, Low-carb, Gluten/nut free (allergy info not including suggested toppings) | Make the day before serving and refrigerate overnight for best results. Be sure to leave your ingredients out overnight to warm up to room temperature before making the cheesecake.
Serves: 12-14
  • 6 eggs, room temperature, separated
  • 20 oz. cream cheese, room temperature (I use 8 ounces of full-fat cream cheese and 12 ounces of reduced-fat cream cheese; if you use all reduced-fat cream cheese, your cheesecake is more likely to crack on top.)
  • 3 T oat fiber (use gluten free if necessary)
  • ¼ tsp. salt
  • 2 T THM Super Sweet Blend
  • 1 T THM Gentle Sweet (or more, to taste)*
  • 1 pint full-fat sour cream, room temperature**
  • 1 tsp. vanilla extract
  • -
  • 1 tsp. cream of tartar
Suggested Toppings:
  • Blueberry sauce (see recipe in Notes section), chocolate decorations (see Notes section), real whipped cream sweetened with a low-glycemic sweetener of choice, FF Reddi-Whip, chopped pecans, sugar-free chocolate syrup, sugar-free maple-flavored syrup
  1. Bring all ingredients to room temperature.
  2. To make the crust, whisk the dry ingredients together, then add the butter and Greek yogurt and mix well. Press into the bottom of a greased 10-inch springform pan. Bake at 350 degrees F for 6 minutes. Set aside.
  3. For the cheesecake, separate your eggs. Beat the cream cheese and egg yolks together until smooth. Add the oat fiber, salt, and sweetener and beat until smooth. Add the sour cream and vanilla extract and beat again.
  4. Beat the egg whites with the cream of tartar until stiff peaks form.
  5. Fold the egg whites into the cream cheese mixture gently. Pour the mixture onto your prebaked crust and smooth the top. Wrap the pan in a large piece of tinfoil so water cannot leak in and place the springform pan in a larger pan filled with ½-1 inch of water. Bake this at 325 degrees F for 1 hr. and 5 minutes or until set. Turn the oven off, open the door, and leave the cheesecake in there for 10 minutes. Take the cheesecake out and let it cool completely on a wire rack before refrigerating overnight. Serve and enjoy! Yields 12-14 servings
*I chose the sweeteners I have listed here for the perfect combination of sugar-like sweetness and economy. THM Gentle Sweet does a great job of sweetening desserts and tasting like sugar, but I like to pair it with a more concentrated sweetener like THM Super Sweet Blend to make it stretch. I don't recommend sweetening this cheesecake with pure stevia. Feel free to use whatever low glycemic sweetener you prefer, to taste. The amounts I have listed here produce a cheesecake that is not overly sweet. I don't like my cheesecake to be sickly sweet; I think the Europeans have it right.
**I like to use full fat sour cream, not Greek yogurt, in most of my cheesecake recipes for optimum creaminess.
To make a blueberry sauce, I brought 1 cup frozen blueberries, 2 cups of water, and 1 tablespoon of lemon juice to a boil. I whisked in ½ tsp. of glucomannan, simmered for a few minutes, took the pan off the heat, and added 6 doonks of THM Pure Stevia Extract Powder, a dash of salt, and some vanilla flavoring. Refrigerate to thicken and enjoy on your cheesecake!
To make chocolate decorations, I slowly melted 2 oz. unsweetened baker's chocolate and 1 T butter in the microwave on "defrost", stirring often. Once it was all melted, I added 3 doonks of THM Pure Stevia Extract Powder. I put the chocolate in a plastic bag and let it sit on the counter a few minutes so it firmed up just a little. Then I cut a small hole in the tip of the bag and piped my decorations onto a sheet of wax paper on a cookie sheet. I froze the decorations until firm, then placed them on the cheesecake (which I kept refrigerated). This makes a pretty dark chocolate.
This recipe was printed after the update made on July 8, 2016.
Recipe by Briana Thomas at