Black Raspberry Cheesecake {22nd Birthday Cake}
Make sure the cream cheese, sour cream, and eggs are at room temperature before making your cheesecake! This helps prevent cracking. || THM:S, low carb, sugar free, gluten/nut free
Serves: 14-16
Black Raspberry Swirl:
  • 4 (8 oz.) pkgs. reduced-fat cream cheese (room temperature)
  • 1 pint full-fat sour cream (room temperature)
  • 4 eggs (room temperature)
  • 3 T. THM Gentle Sweet (or more, to taste)**
  • 2 T. THM Super Sweet Blend
  • 1 tsp. cream of tartar
  • 1 tsp. vanilla extract
  1. CRUST: Whisk the dry ingredients. Add the butter and Greek yogurt and mix with a hand mixer until crumbs form. Press into a greased 10" spring-form pan and bake at 350* for 6 minutes. Remove from the oven. Turn the oven down to 325*.
  2. SWIRL: Make the black raspberry swirl next so it can cool a bit. Blend the raspberries, water, xanthan gum, and salt together until smooth. (If using frozen, thawed raspberries, use the juice and all.) Transfer to a saucepan on the stovetop and bring to a boil, then simmer for 5 minutes. While it is heating, add THM Super Sweet Blend to taste. After the raspberry mixture has simmered for 5 minutes, press it through a sieve with the back of a spoon to remove the seeds. You should have about a cup of thick raspberry syrup left.
  3. CHEESECAKE: Beat the cream cheese until smooth. (I do this in a stand mixer.) Add the rest of the ingredients and beat for 2 minutes. Pour the cheesecake mixture onto the pre-baked crust. Dollop the raspberry sauce onto the top of the cheesecake in separate blobs, then run a knife through the blobs to make a nice swirled pattern.
  4. Place the cheesecake pan into a piece of extra-wide aluminum foil and wrap the foil around the sides of the pan, then place the contraption into a larger pan filled with ¾" water. (This water bath will help prevent your cheesecake from cracking.) Bake at 325* for one hour or until set. (At one hour, mine still jiggles a little in the middle. I like this because it makes for a creamier cheesecake, but feel free to leave it in until it's set all the way through.) Turn the oven off, leave the door open a crack, and leave the cheesecake in the hot oven for 10 minutes to cool slowly. Remove the cheesecake from the oven, let it cool, then refrigerate to chill completely before cutting and serving (overnight is perfect).
*Don't want to make a batch of my baking mix? You can try substituting THM Baking Blend, but it doesn't soak up quite as much liquid as my baking mix so you may need an extra tablespoon or two.
**Please taste and add more sweetener if you like! I prefer my cheesecakes not very sweet, so most people will probably want to add more sweetener. I recommend adding more of the less concentrated sweetener for the best taste. (I combine sweeteners to get the best taste for the best price.) Feel free to substitute with the sweeteners you have; just taste and adjust.
-I like to use reduced-fat cream cheese because a) the cheesecake is calorie-dense enough as it is, and b) the reduced-fat cream cheese makes a creamier, not-so-stiff cheesecake. I do use full-fat sour cream, though. This is the combination of ingredients that I've found gives the best texture.
-Cheesecake improves with age! I actually waited 2 days to cut into this one because of the way my schedule worked out.
Recipe by Briana Thomas at