One of my favorite foods: Cheesecake

Before finding Trim Healthy I loved cheesecake! I learned how to bake my own, but the high sugar, high fat low protien dessert wasn't doing my blood sugar or my waistline any favours!

If you already have a favorite cheescake recipe you can easily adjust the crust to a keto type curst made from nuts, butter or coconut oil and an on plan sweetener and for the filling choose 1/3 less fat cream cheese and switch out sugar for an on plan sweetener.

Here is a recipe I have adapted, since chocolate is another favorite around here :)

Chocolate cheesecake THM S

Instant Pot

(or oven)

Crust:

1 cup almond flour

1/4 cup unsweetened cocoa powder  (reg or black)

1/4 cup THM Gentle Sweet

(or Lankanto 1 to 1 monk fruit/Erythritol sweetener)

Pinch of mineral salt

3 TBSP  butter, melted

Filling:

2 packages (8oz/250 g each) cream cheese at room temperature - can be 33% reduced fat

2/3 cup THM Gentle Sweet

2 large eggs at room temperature

3 TBSP unsweetened cocoa powder

1/3 cup plain 0% unsweetened greek yogurt

1 tsp vanilla

Prepare a 7 1/2” x 3” springform pan by either lining with parchment paper or greasing with butter or coconut oil

Crust:

Mix almond flour, cocoa powder, Gentle Sweet and salt.

Then stir in melted butter until the mixture sticks together when you press it between your fingers. Press into prepared pan. Place in freezer while you make the filling. (For a crisper crust you can pre-bake at 350 for 8-10 min)

Filling:

In a mixing bowl, beat the cream cheese and Super Sweet on medium-high speed for 2-3 minutes. Add the eggs, one at a time, beating after each addition. Beat in cocoa powder until blended. Mix in greek yogurt and vanilla until just incorporated. Pour batter over frozen (or pre-baked) crust.

Instant Pot:

Pour 1 cup of boiling water at the bottom of your instant pot (mine is a 6 qt) place a trivit into instant pot or use a silicone trivet to lower your cheesecake into the instant pot liner. Close the lid, set dial to “sealing”. Pressure cook on high for 40 min with a 10 minute release. Allow to cool on counter for about 2 hours and then refrigerate for at least 8 hours.

Enjoy with any type of berries or stevia sweetened whipping cream.

Optional - decorate by  melting 1 cup sugar free chocolate chips (like Bake Believe) with 1TBSP whipping cream to pour over cooled cheesecake

If you don’t have an instant pot you could double this recipe and cook it in a 10-12” springform pan at 325F for 55-65 minutes.

It is a good idea to put a pie plate filled with water on the bottom rack while baking to reduce the amount of cracking on the surface of your cheesecake.

This is a THM S dessert.