Raspberry/blackberry Cheesecake W/chocolate Ganache Shell Toppin

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 2 1/4 cups finely crushed low-fat graham crackers
• 1 egg
• 6 1/2 tablespoons melted butter
• 2 -3 teaspoons cinnamon
• 1/4 cup cashews
• 24 ounces neufchatel cheese
• fat sour cream
• fat ricotta cheese
• 4 eggs
• 1 egg yolk
• 2/3 cup splenda sugar substitute
• 2 teaspoons vanilla extract
• 1/3 cup all-purpose flour
• 6 tablespoons cornstarch
• 4 tablespoons lemon juice
• 1/2 cup sugar
• 1/2 cup raspberries
• 1/2 cup blackberry
• 2 large strawberries, hulled
• 1/2 cup dark chocolate
• 1/2 cup milk chocolate
• 1/4 cup chocolate
• 1/3-1/2 cup heavy cream

Recipe

• 1 pre heat the oven to 350. line a 9x13 springform pan with foil and set aside.
• 2 crust:.
• 3 crush the graham crackers/cashews finely either by hand or in a food processor and pour into a lg. bowl.
• 4 add the cinnamon, tossing to coat. incorporate melted butter and egg with a rubber spatula until well-incorporated. press into lined pan and bake at 350 for 8 minutes. remove and set aside.
• 5 filling:.
• 6 in a stand mixer, blend cream cheeses w/splenda and sugar until creamy (1-2 min). incorporate eggs/yolk ,one at a time, and slowly add in ricotta, sour cream, vanilla, lemon, flour, and cornstarch until well incorporated. pour into crust and set aside while making the berry filling.
• 7 berry swirl:.
• 8 puree blackberries/strawberries/raspberries together in a blender and sieve out excess seeds (some seeds are fine, just not so much it over powers the cheesecake). swirl into the cake (this will creat the layered effect).
• 9 baking:.
• 10 bake the cheesecake in the center rack of the oven at 400 f (don't forget a water bath for your cheesecake! put cool water or ice in the bottom outer pan of your springform pan, if you don't have an outer pan; a lg, bake-safe, shallow bowl will work too) for 45-60 minutes until slightly browned and jiggles only in the center (about 2 inches from the crust). remove from the oven and glaze with ganache (which you can make, see below, while the cheesecake cooks/cools).
• 11 chocolate ganache shell:.
• 12 melt (either in the microwave, checking frequently, or using double-boiler method) the dark and milk chocolate with heavy cream, stirring until incorporated. slowly swirl in chocolate until partially incorporated. pour/spread over finished cheesecake, swirling with a chopstick to create decorative swirls in crust.
• 13 chill in fridge for 9-24 hours before eating, enjoy.