“I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.”
I like to bake sweets often but I don’t always like adding all the necessary sugar to make it perfectly sweet. Years ago you wouldn’t catch me using anything but regular cane sugar. Now there are all sorts of other sweeteners that taste just as good.
Does this cheesecake look good to you?
This yummy cheesecake contains the Monk Fruit In The Raw. This 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.
Now here is the recipe for the New York Cheesecake:
- 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.
Here is additional information about the Monk Fruit In The Raw:
- The packets and Bakers Bags make for easy beverages or baking as they measures cup for cup like sugar and were created specifically for baking.
- 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.
What types of sugar do you use when baking sweets?
I’ve never heard of this, but I would love to try it. My husband loves cheesecake and his birthday is in a few weeks. Thanks for the recipe.
I’ve never even heard of a monk fruit! I do use Splenda regularly in my coffee and my wife uses sugar in all her baking. But I’m totally going to see if I can find Monk Fruit in the Raw. Thanks for the info!
OH My that looks delicious. Cheesecake is one of our favorite desserts.
I generally use real sugar when baking, but when my Mom visits (she’s diabetic) I use a substitute.
I have been wanting to try this Monk Fruit in the Raw. I tend to be sensitive to the taste of all those other healthy sugar alternatives on the market and they just don’t taste right or natural to me. This cheesecake looks divine!
I’ve never heard of Monk Fruit in the Raw but considering I lurrrrrv cheesecake, I don’t think I would mind trying it out in a slice of cheesecake first!
I use sugar when I bake. I’ve never heard of this profuct, but I’d like to check it out.
I’ve never made cheesecake but that sounds easy! I need to make this.
I’ve never heard of Monk Fruit in the Raw but will have to check it out. I am diabetic and trying to use little, or no, artificial sweeteners in the new year. I think this might be just what I am looking for.
Makes me want to buy a springform pan!
Is it bad that I don’t even know what that is?!
I’ve never heard of Monk Fruit in the Raw. But that looks DELICIOUS!
Oh YUM! I just love cheesecake. Thanks for the recipe!
Your cheesecake looks amazing! I’ve tried Monk fruit sweetener in my tea before, but never baking!
I love a good cheesecake! Have you ever tried it topped with blueberries and peaches? Thanks for the recipe.
That looks so good. My hubby loves cheesecake. I have never tried monk fruit sweetener before, I am going to have to try it out.
Um yes, it looks amazing!!! Just needs a big ol’ scoop of strawberries or raspberries on top and it’s good to go! 😉
looks delish. and i only like cheesecake that includes chocolate in the recipe!! so thats saying a lot!
Mmmm… I could take a bite of that right now!! I love all the In The Raw products!
I use this in my coffee and really like it. I bet this cheesecake is delicious!!!
Oooh, that looks amazing!!!
Cheesecake is my all time favorite thing to eat!!
I love cheesecake. This sounds delicious!
looks amazing! who doesn’t love cheesecake?
I have never heard of this before! That is so cool that it measures out the same as sugar, makes it so easy to substitute! Man! Now I want cheesecake!
I have never tried monk fruit in the raw, but have no doubt that cheesecake is amazing.
This looks absolutely delicious! My mouth is watering! Never heard of monk fruit!
OMG, this cheesecake looks so heaven! I love how smooth it looks! Yumm!
Our kids love cheesecake. They like to drizzle it with the ice cream syrups.
Thanks for the recipe. I’ve never heard of Monk Fruit sweetener before but I would love to try it now that I’ve gone sugar-free for the past year. That cheesecake looks amazing by the way 🙂
Do you have the nutritional information for the cheesecake? With a member of the family being diabetic that information is a critical factor for this and any other recipe I make.