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 measures 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
Cook Time
40 mins
Total Time
40 mins
New York Cheesecake using Monk Fruit In The Raw Sugar Substitute
Course: Dessert
Servings: 10
Ingredients
- 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
Instructions
- 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?
I’ve never heard of Monk Fruit in the Raw, but I must look for it in the stores. This cheesecake came out magnificent – and it is worth making – especially if I might be able to have two slices!!!
This cheesecake looks delicious. I have never made homemade cheesecake before, will have to try your recipe.
My family is big fans of Cheesecake. I pinned this recipe to my Pinterest boards. Thank you for sharing this recipe. Will have to make it for New Years Eve get together. Sounds and looks delicious.
I have heard of Monkfruit and wondered if it really is like sugar i love that it does not have dded table sugar, sugar alcohols (erythritol), or molasses!
yum i love alcohol !:) with a great big glass of wine
I hope i can find this at my local grocery because I love Cheese cake!
I love cheesecake,,so this is something that I would try,,thanks
Everyone should have a great New York Cheesecake recipe in their arsenal. This sounds heavenly. I’m very interested in the Monk Fruit – not familiar with it.
YUM!!! This looks delicious!!