Prep 20 mins
Cook 35 mins
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
- 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
- Preheat the oven to 350°.
- THE CRUST.
- To 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.
- THE FILLING.
- To 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.
- To serve, spread Triple Berry Curd evenly over top.
- THE CURD.
- Place 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.
- Whisk 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.
- Spoon the mixture into a medium bowl and let cool completely before serving with cheesecake.