Monk Fruit In The Raw | New York Cheesecake Recipe

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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.

Monk Fruit In The Raw is a zero-calorie sweetener that’s actually made from vine-ripened monk fruit.  The Monk Fruit has a clean and sweet taste of sugar so when Monk Fruit In The Raw is perfect for baking, beverages, or anything you’d typically use sugar for.  You can find it in packets and bakers bags and use it just as you would sugar.   The best part is you can feel confident using it for yourself and your family knowing that it contains no table sugar, sugar alcohols (erythritol), or molasses.

Here’s a delicious recipe to try using Monk Fruit In The Raw for a delicious New York Cheesecake!


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New York Cheesecake

Yield: 10-12 servings

Cook Time: 40 minutes


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 cream1 teaspoon vanilla extract


1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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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Founder/Editor at Courtney's Sweets
Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog.She married Chris in summer of 2008 and they had Sweet Baby summer of 2012.Sweet Baby has a rare food allergy called FPIES, which Courtney discusses frequently.She also loves to do car reviews, so check those out too!
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17 Responses to “Monk Fruit In The Raw | New York Cheesecake Recipe”

  1. #
    Liz @ A Nut in a Nutshell — December 30, 2013 @ 8:17 pm

    I can’t believe this is the very first time I’ve ever heard of this. I’m totally looking into it now. Thank you!


  2. #
    Tammy — December 30, 2013 @ 10:40 pm

    Oh I’m adding this recipe to my arsenal for sharing with friends the next time we have guests!


  3. #
    Kelsey Apley — December 31, 2013 @ 8:04 am

    Wow this sounds really neat, never heard of Monk before. That cheesecake looks heavenly!!!


  4. #
    Anne - Mommy Has to Work — December 31, 2013 @ 2:55 pm

    I love cheesecake! This looks amazing!


  5. #
    Donna — December 31, 2013 @ 11:06 pm

    I’ve never heard of Monk Fruit in the raw before, but I’ll definitely be looking for it!


  6. #
    Lolo — January 1, 2014 @ 2:37 am

    That cheesecake looks beautiful! I bet it tastes amazing too!


  7. #
    Marcie W. — January 2, 2014 @ 8:02 pm

    Cheesecake is certainly the way to my heart, especially the authentic New York type since that’s what I grew up having thanks to my East coast family.


  8. #
    Toni — January 4, 2014 @ 8:44 pm

    My husband would go gaga over this, he LO VES cheesecake, I will definitely have to try it.


  9. #
    Rachel — January 4, 2014 @ 10:15 pm

    Oooo — I am intrigued. We are cutting out sugar for a short-term detox but after that, this would be a GREAT way to permanently reduce our sugar intake.


  10. #
    Leilani — January 5, 2014 @ 1:31 am

    I love cheesecake! And I have never heard of Monk fruit before.


  11. #
    HilLesha — January 5, 2014 @ 1:08 pm

    What a delicious recipe! I love cheesecake.


  12. #
    Mellisa — January 5, 2014 @ 10:48 pm

    I have a weakness for cheesecake! YUM.


  13. #
    Ty @ Mama of 3 Munchkins — January 5, 2014 @ 11:42 pm

    Cheesecake is my absolute fave and this looks delicious!


  14. #
    Penelope (NYC Blogger) — January 6, 2014 @ 12:31 pm

    I LOVE New York cheesecake, it’s so rich!


  15. #
    Crystal @ Simply Being — January 7, 2014 @ 8:51 am

    Yum! I’m a big fan of cheesecake.


  16. #
    LyndaS — January 10, 2014 @ 1:47 pm

    That cheesecake looks really GOOD! I would love to try a piece. Nice that it doesn’t have all those extra calories from sugar.


  17. #
    Robin Gagnon — January 12, 2014 @ 10:35 pm

    I didn’t care for Monkfruit in my coffee when I tried it, but perhaps I should try baking with it


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