I somehow, over the last 10 years, have become the unoffical “offical” dessert maker in my family. Actually, not just family…Church. Work. Friends. And pretty much everything/everybody else!! The question always is: “SO what dessert are you making/did you bring?” In all honesty, I don’t mind. I love making desserts for the simple joy of seeing people enjoy it!
And yes, my job consists of making desserts. All day. Every day! I’m guesstimating I’ve made somewhere in the neighborhood of 3000 cheesecakes in my life, so cheesecake kind of is my specialty. (Amongst other things such as cream pie, cupcakes,etc.!)
So, when I asked my mom what dessert she wanted for her birthday and “Cheesecake!” was her response, I inwardly thought ” Oh. man! I was hoping for a challenge!” But I”ll do anything to make my momma happy! 🙂
So now, I bring to you a tried and true recipe which I have Trimmified. It’s
perfectly creamy, sweet, & fruity. And 100% not complicated! 🙂
As far as crust options go..I’ve done it 2 ways.
Classic Graham Cracker Style: For this one, mix up a 1/2 batch of this graham cracker crumb recipe from THM Coach Becky at A Better Life. Just mix up a 1/2 batch of the recipe and press it FIRMLY into your pan and bake for 10 minutes at 350°. Cool completely before filling.
Shortbread-ish style: Use the crust recipe from my Lemon Cheesecake Crumb Bars, once again mixing up a 1/2 batch and pressing it FIRMLY into the bottom and partway up the sides of your cheesecake pan and bake for 8 minutes 350°.
- 3 8 oz. pkgs. neufchâtel or cream cheese, softened
- ½ cup gentle sweet,
- 2 doonks stevia (1/16 teaspoon)
- ¼ teaspoon salt
- 1 cup nonfat plain greek yogurt or sour cream
- 2 tsp. vanilla
- 3 eggs
- 1 10 oz package frozen raspberries
- 1/8 tsp. salt
- 1 T. lemon juice
- 3 T. gentle sweet,
- 1/8 tsp. glucomannan
WHIPPED CREAM TOPPING, optional
- 2 oz. neufchâtel or cream cheese, softened
- 3 Tablespoons swerve confectioners style sweetener, or equivalent of other on plan powdered sweetener
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- Preheat oven to 350° Bake desired crust in a 8 or 9 in cheesecake or springform pan for 8 minutes.Remove from oven and let cool while mixing batter
- Blend neufchâtel cheese and gentle sweet together until smooth, using either a food processor or a stand mixer on low speed. Scrape down sides of bowl VERY well to ensure there are no lumps of neufchâtel cheese.
- Add sour cream and vanilla. Mix until combined. Scrape down bowl again.
- Add eggs slowly, mixing just until completely mixed in.
- Scrape into prepared crust.
Place in oven and turn down to 250°. (Yes, 250° degrees is correct!)
- Bake 1 hour or until thermometer inserted into center reads 160 degrees. If you don’t have a thermometer, if a quarter size in the center is still jiggly, it’s done.
- Let cool for an hour on the counter and then refrigerate until cold, at least 3 hours or overnight.
- Combine raspberries, salt, gentle sweet, & lemon juice in a small saucepan over medium heat. Cook until saucy and then bring to a boil.
- Whisk in glucomannan and bring back to a boil, whisking constantly. Once it starts to thicken, remove from heat and refrigerate until needed.
WHIPPED CREAM TOPPING
- Using either a hand mixer or a stand mixer fitted with a whisk, beat neufchâtel cheese, vanilla extract & sweetener together until smooth and completely lump free, scraping down bowl as needed.
- Add heavy cream slowly, mixing constantly. Scrape down bowl and then whip on medium speed until medium peaks form.
- Remove cheesecake from pan. Spread raspberry filling evenly on top. If you’re using the whipped cream topping, leave a 1/2 -1 inch border. It not, just spread topping to the edges. Pipe a border of whipped cream around edges. Top with fresh raspberries if desired.
- Keep refrigerated.