This New York cheesecake recipe uses monk fruit in place of sugar for a great-tasting dessert without all the sugar to weigh you down!
I absolutely love a great cheesecake recipe but I also try to avoid eating white sugar. That typically means I have to avoid cheesecake but not with this New York cheesecake recipe! It uses monk fruit in place of sugar so I can enjoy my dessert without all the sugar to mess with my system.
If you love a great cheesecake recipe as much as I do then you may be surprised to know you can make Instant Pot cheesecake! Isn’t that crazy? I also love these mini cheesecakes for parties or this patriotic no bake icebox cheesecake for the summer months!
Cheesecake Recipe Using Monk Fruit
With the New Year upon us many people are making New Year’s resolutions. One of those resolutions is often to cut back on sugar intake. One way to do so without sacrificing taste or substituting with a sweetener filled with chemicals is to substitute sugar with Monk Fruit In The Raw instead!
Monk Fruit In The Raw is a wholesome, zero-calorie sweetener, made from delicious vine-ripened monk fruit, native to South East Asia, and has the clean, sweet taste of sugar.
Monk Fruit In The Raw provides a reduced sugar and calorie option with wholesome ingredients and great taste you can feel good about serving your family. The main sweetening ingredient in Monk Fruit In The Raw is simply monk fruit, a taste that works in any recipe that calls for sugar.
Monk Fruit In The Raw does not contain added table sugar, sugar alcohols (erythritol), or molasses. Monk Fruit In The Raw packets and Bakers Bags make for easy beverages or baking as they measure cup for cup like sugar and were created specifically for baking.
Since you can use it just as you would use sugar it’s easy to make the switch! Here is an easy New York Cheesecake recipe using Monk Fruit In The Raw to get you started!
New York Cheesecake Recipe With Monk Fruit
New York Cheesecake Recipe
- 1/2 cup graham cracker crumbs
- 2 teaspoons Monk Fruit In The Raw® Bakers Bag
- 1 teaspoon unsalted butter chilled
- 2 8-ounce packages cream cheese, at room temperature
- 1/3 cup sugar
- 1/3 cup Monk Fruit In The Raw Bakers Bag
- 3 large eggs at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Place a rack in the center of the oven. Preheat the oven to 375° F. Wrap the outside of an 8-inch springform pan with foil to make it waterproof.
- For the crust, combine the crumbs, Monk Fruit In The Raw® Bakers Bag, and butter in a small bowl, working them with your fingertips until the mixture resembles moist sand. Spread the crumb mixture over bottom of the prepared pan in an even layer.
- In a deep mixing bowl, use a hand mixer on medium-low to beat the cream cheese until fluffy, 2 minutes. Mix in the sugar and Monk Fruit In The Raw® Bakers Bag. One at a time, add the eggs, mixing well after each one. Mix in the sour cream and vanilla. Pour the filling into the prepared pan. Rap the pan sharply on the counter several times to knock out air bubbles.
- Set a deep baking pan large enough to hold the cheesecake pan onto the oven rack. Place the cheesecake pan in the center of the baking pan. Carefully fill the baking pan with boiling water to 1/2-inch below rim of the cheesecake pan.
- Bake the cheesecake for 40 minutes. Turn off the oven and let the cheesecake sit for 50 minutes without opening oven door. Cool the cheesecake completely on a wire rack. Cover the pan with foil and refrigerate the cheesecake for 24 hours before serving.
- To serve, using a knife dipped in hot water, cut the cake into 12 wedges. Wipe the knife blade after each cut.
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Will you be cutting back on sugar or using a sugar substitute in the New Year?