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Originally posted November 24, 2014. Recipe most recently edited July 8, 2016.
I’ve found that cheesecakes are some of the best healthy desserts to take to a party because a) they’re pretty normal-tasting if you’re careful with your sweetener, and b) they’re just one of those desserts that are perceived as fancy and party-worthy even if they’re plain and simple. Don’t be afraid to make a cheesecake, folks! They’re really not that hard, and the directions for this one are quite simple. It turns out delicious, too.
My Grandma Yoder is the legendary cheesecake maker of the family, and it’s her recipe that we have used for years. In the church cookbook, the recipe is actually called “Dream Cheese Cake,” with good reason. This is the stuff that dreams are made of.
Dense, rich, and velvety, this cheesecake is sublime; and it’s perfect for special occasions! I adapted my grandma’s recipe when I needed a birthday cake for my friend Emily (don’t worry-I was prepared to quickly whip something else up in case this cheesecake didn’t turn out), and we enjoyed it while sitting in Cracker Barrel. I even gave our waitress some, and she gave it profuse compliments. Not like I really expected her to say it was gross, even if it was, but…
This cheesecake…I made it last November (when I first posted it) for my friend Emily’s birthday. I healthified my Grandma Yoder’s legendary “Dream Cheese Cake” recipe and it turned out great. There were still a few things I wanted to tweak, though. Last fall when I made this cheesecake, it cracked majorly on the top because I didn’t know I was supposed to let my ingredients set out at room temperature. This time – let’s just say that this is the most structurally perfect cheesecake I have ever seen, if I do say so myself, and I couldn’t believe that I had made something so pretty. My stuff doesn’t usually turn out this perfectly. My mom is the one who makes perfect cheesecakes, not me. Probably because she follows directions. I don’t even follow my own directions, much less someone else’s. And that’s the reason I’m also simplifying the recipe directions from how I wrote them originally. Because I didn’t follow them and the cheesecake turned out wonderfully.
Not only is this cheesecake beautiful, but it also happens to be one of the best-tasting (read: normal) healthy/sugar free desserts I have ever made. I would definitely serve this to company, or at a party, or to a waitress at Cracker Barrel.
In the “Notes” section of the recipe, I’ve included instructions to how I made the chocolate decorations for the cheesecake as well as the recipe for the blueberry sauce I made to top the cheesecake. The blueberry sauce is definitely my favorite topping, but you could also do homemade sweetened whipped cream and chocolate syrup (Hershey’s brand sells a sugar-free chocolate syrup that’s sweetened mostly with erythritol, or you could make your own from scratch).
Click here to see my mini cheesecakes recipe that can also be doubled and baked in a 9×13″ pan. It’s not as fluffy as this New York style cheesecake, but it’s a little simpler.
Question of the day: do you have any cheesecake flavors you’d like me to healthify?
You can find this recipe in my cookbook, Necessary Food.
- 6 T Briana's Baking Mix
- 3 T oat fiber (use gluten free if necessary)
- 1 tsp. THM Super Sweet Blend
- ¼ tsp. salt
- ¼ tsp. xanthan gum
- 5 T salted butter
- 2 T Greek yogurt
- 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
- 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
- Bring all ingredients to room temperature.
- 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.
- 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.
- Beat the egg whites with the cream of tartar until stiff peaks form.
- 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 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.
Briana’s Baking Mix recipe
- Oat Fiber
- THM Oat Fiber (gluten-free)
- THM Super Sweet Blend
- THM Gentle Sweet
- THM Pure Stevia Extract Powder
- Xanthan Gum
- Hershey Sugar-Free Chocolate Syrup is sweetened mostly with erythritol.