A delicious, creamy cheesecake and so easy. I really love this as it is baked in a square baking dish and lends itself to a smaller family or no leftovers. Developed for RSC #12.
- 10 sheets graham crackers (This is 1 individually wrapped package out of a box of crackers. When crumbed it will make approx 1 )
- 4 tablespoons creamy peanut butter
- 12 ounces neufchatel cheese, room temperature
- 4 ounces mascarpone cheese, room temperature
- 1⁄4 cup Splenda granular
- 1⁄4 cup sugar
- 1 egg
- 2 egg whites
- 3⁄4 teaspoon vanilla
- 2 cups fresh blueberries, rinsed
- 2 tablespoons Splenda granular
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- salt, just a pinch
- Preheat oven to 375 degrees.
- Place the graham crackers and peanut butter in the container of a food processor and pulse until crackers are crumbed and well blended with the peanut butter; press into the bottom of a square 8-inch baking pan; place in preheated oven for 5 to 8 minutes.
- In a large mixing bowl, beat together the cheeses, Splenda and sugar; beat in egg and egg whites; stir in vanilla.
- Pour the mixture into the crust and bake for 18 to 20 minutes or until set.
- Remove from oven, place on wire rack and with a sharp knife blade that has been dipped in water, quickly run the knife between the crust and pan; allow to stand at room temperature until cool to the touch.
- While the cheesecake is baking, mix together the fresh berries, Splenda, sugar, lemon juice, salt and bring to boil, lightly crush the berries with potato masher or back of a spoon to help release the juices.
- Cook for 1 minute, mix together the cornstarch and water until smooth and whisk into the berry mixture; continue to cook over low heat until clear and slightly thickened.
- Remove from heat and pour into a small dish, allow to cool at room temperature.
- When the cheesecake is cool to the touch top with berries, cover and refrigerate until ready to serve.
- Please make sure that the cheesecake and topping are both room temperature before topping the cake.