This cheesecake recipe is one I came up with years ago when going gluten-free.  Like every yummy recipe in my life, once starting Trim Healthy Mama I had to “adjust” my ingredients to make this on plan. (learn more about THM here)  

This recipe holds a special place in my heart.  Years ago, when posted to a base in Ontario, my hubby invited me to take place in a United Way fundraiser cheesecake bake-off.  I was so excited to do that as I knew I had a winning cheesecake recipe that was creamy, moist, thick, rich, and delicious

My Classic cheesecake went up against 15 other cheesecakes, 15 other absolutely decadent looking cheesecakes.  They had toppings, additions like berries, nuts, fruit, caramel, flavors that make you drool…..and mine was this plain Jane Classic Cheesecake.  It was a unanimous 1st place win!  My simple classic cheesecake won the contest hands down….WOW!!!  I was and still am so excited about that. 😀

What greater reward than being told your food is the best among others…I was so tickled pink, and to this day still get a leap in my step just thinking about it.

This cheesecake has remained a family favorite for almost 10 years.  I bring it out for company, or when I just need a slice of heaven!

Just a few small tweaks here and there and it’s just as fabulous, but without its previous tummy expanding, fat gaining qualities. <3

Top this any way you choose, chocolate sauce, whipped cream, fresh berries, whatever tickles your fancy…..but trust me it’s missing nothing on its own.

Ingredients:

For the Crust-

2/3 cup THM Baking Blend or use Nili’s Baking Blend

2 tsp Super Sweet Blend – OR- 4 tsp Gentle Sweet Blend or use sweetener of choice see handy conversion chart here

2 Egg Yolks

3 Tbsp finely chopped Pecans

1/2 tsp Orange Peel & 1/2 tsp Lemon Peel (this is optional, but so delicious if you go to the extra effort)

5 Tbsp cold Butter

1 teaspoon Vanilla extract

—-

For the Filling-

5 packages (8 ounce) of Cream Cheese, softened

4 Tbsp Super Sweet Blend -OR- 1/2 cup Gentle Sweet Blend

2 Tbsp of Baking Blend or use Nili’s Baking Blend

1 1/2 tsp Vanilla Extract

1/4 tsp of Mineral Salt

4 Eggs

2 Egg Yolk

1/3 cup Whipping Cream

Instructions:

For the Crust:

Preheat oven to 400 degrees.
Line the bottom of a 10 inch springform pan with parchment paper, and grease the sides of the pan with butter.
In a large bowl, add baking blend, sweetener, pecans (make sure they are finely diced) and lemon & orange peel, cut butter in until crumbly with a pastry blender.
Add yolk and vanilla and blend well.
Press mixture into the bottom of the pan, then bake at 400 degrees for 8-10 minutes or until edges are lightly browned. Then set aside and move on to the filling. <3
Reduce heat to 325 and put a large baking pan filled with water on the lowest rack.

—-

For the Filling:

In a mixing bowl, beat softened cream cheese until smooth.
Mix in Ground Sweetener , then baking blend, vanilla, salt….blend well.
Add your full eggs and yolks, then add heavy cream and beat until well combined.
Pour into pre-baked crust, level out with a plastic spatula.
Bake on the middle rack in a preheated oven (325 degrees) for 65-75 minutes or until center is nearly set.
Cool for 10 minutes.
Carefully run a knife around the edges of the pan to loosen the cake.
Cool for at least 3 hours in the fridge….but it’s best when it’s refrigerated for at least 6 hours.

Serve and Enjoy ❤

With Love, <3

Chrissy ❤

Chrissy Benoit

Yields 12-14 slices

Classic Cheesecake (THM S)

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Ingredients

For the Crust-

2/3 cup THM Baking Blend or use Nili’s Baking Blend

2 tsp Super Sweet Blend – OR- 4 tsp Gentle Sweet Blend or use sweetener of choice see handy conversion chart here

2 Egg Yolk

3 Tbsp finely chopped Pecans

1/2 tsp Orange Peel & 1/2 tsp Lemon Peel (if you don’t have both just use whichever citrus peel you do have)

5 Tbsp cold Butter

1 teaspoon Vanilla extract

----

For the Filling-

5 packages (8 ounce) of Cream Cheese, softened

4 Tbsp Super Sweet Blend -OR- 1/2 cup Gentle Sweet Blend

2 Tbsp of Baking Blend or use Nili’s Baking Blend

1 1/2 tsp Vanilla Extract

1/4 tsp of Mineral Salt

4 Eggs

2 Egg Yolk

1/3 cup Whipping Cream

Instructions

1. For the Crust:
2. Preheat oven to 400 degrees.
3. Line the bottom of a 10 inch spring-form pan with parchment paper, and grease the sides of the pan with butter.
4. In a large bowl, add baking blend, sweetener, pecans (make sure they are finely diced) and lemon & orange peel, cut butter in until crumbly with a pastry blender.
5. Add yolk and vanilla and blend well.
6. Press mixture into the bottom of the pan, then bake at 400 degrees for 8-10 minutes or until edges are lightly browned. Then set aside and move on to the filling. <3
7. Reduce heat to 325 and put a large baking pan filled with water on the lowest rack.
8. ----
9. For the Filling:
10. In a mixing bowl, beat softened cream cheese until smooth.
11. Mix in Ground Sweetener , then baking blend, vanilla, salt….blend well.
12. Add your full eggs and yokes, then add heavy cream and beat until well combined.
13. Pour into pre-baked crust, level out with a plastic spatula.
14. Bake on the middle rack in a preheated oven (325 degrees) for 65-75 minutes or until center is nearly set.
15. Cool for 10 minutes.
16. Carefully run a knife around the edges of the pan to loosen the cake.
17. Cool for at least 3 hours in the fridge….but it’s best when it’s refrigerated for at least 6 hours.
18. Serve and Enjoy <3

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