I got this recipe off "Cooking Light Magazine" and adapted it to my liking. NOTE: for a diabetic/diet-safe version, feel free to swap any of the sugar with splenda
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Units: US | Metric
- 2 cups crushed chocolate wafer crumbs (I used chocolate teddy grahams.)
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 1 egg white
- 2/3 cup ricotta cheese
- 2/3 cup sour cream
- 8 ounces neufchatel cheese or 8 ounces cream cheese, softened
- 5 -6 tablespoons granulated sugar (feel free to add more as to taste)
- 4 tablespoons all-purpose flour
- 1 -2 teaspoon vanilla extract (as per your preference)
- 1/8 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1/2 cup triple berry curds (Recipe below)
- 1 cup frozen blackberries or 1 cup fresh blackberries
- 1 cup frozen blueberries or 1 cup fresh blueberries
- 1 cup frozen raspberries or 1 cup fresh raspberry
- 1/3 cup sugar
- 1/4 cup Splenda sugar substitute (or all splenda)
- 1/3 cup half-and-half
- 2 tablespoons cornstarch
- 1 -2 teaspoon vanilla
- 2 tablespoons fresh lemon juice
- 2 large eggs
- 1Preheat the oven to 350°.
- 2THE CRUST.
- 3To the prepare crust, combine the first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up the sides of a 9-inch greased (cooking spray or butter) pie plate. Bake at 350° for 7 minutes; cool on a wire rack.
- 4THE FILLING.
- 5To prepare the filling, combine the cheeses, sour cream, and the following 4 ingredients in a stand mixer; beat at a medium-high speed until smooth. Add eggs and egg yolk; beat until smooth. Spoon filling into prepared crust. Bake at 350° for approximately 35 minutes or until set (jiggles in the center, but is set 2-inches from the crust). Cool completely on a wire rack. Cover and chill at approximately 4-6 hours or overnight.
- 6To serve, spread Triple Berry Curd evenly over top.
- 7THE CURD.
- 8Place all berries in a blender, and process until smooth. Press the berry puree through a sieve over a medium bowl using the back of a spoon, pouring the half 'n' half over the sieving berries as you do so; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
- 9Whisk in the eggs into the puree mixture; whisk until well-incorporated. Sieve in (or with a flour-duster) the cornstarch, sugar/splenda, lemon juice, and vanilla. whisk until smooth. Bring to a boil in a small saucepan over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or so until thick, stirring constantly. Remove from heat and Cool.
- 10Spoon the mixture into a medium bowl and let cool completely before serving with cheesecake.
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Nutritional Facts for Cheesecake Pie W/Triple Berry Curd
Serving Size: 1 (170 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 348.4
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 8.2 g
- Cholesterol 113.6 mg
- Sodium 302.6 mg
- Total Carbohydrate 43.5 g
- Dietary Fiber 2.6 g
- Sugars 29.4 g
- Protein 8.7 g