Chocolate Chip Cheesecake W/Ganache

Submitted by BachFromTheDead

"A recipe I found online, deconstructed, and modified to my liking."

 

• Ready In: 1hr
• Ingredients: 18
• Yields: 1 cheesecake
• Serves: 12

ingredients

• 24 ounces neufchatel cheese
• 8 ounces part-skim ricotta cheese
• 2⁄3 cup sour cream
• 4 eggs
• 1 egg yolk
• 1⁄4 cup Splenda sugar substitute
• 1 cup sugar
• 1 1⁄2 teaspoons vanilla
• 1⁄4 cup all-purpose flour
• 1 1⁄2 tablespoons cornstarch
• 1 cup mini bittersweet chocolate chips
• 3 cups graham crackers, crushed finely
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 egg white
• 6 1⁄2 tablespoons butter, melted
• 1 1⁄2 cups milk chocolate, and dark chocolate mix
• 1⁄2 cup heavy cream

directions

1. Preheat oven to 375 degrees farenheit.

2. CRUST:

3. Crush or process graham crackers until fine and mix with remaining crust ingredients. Press into a 9-10 inch foil lined springform pan evenly and up the sides. Bake at 375 for 8 minutes. Remove and set aside.

4. FILLING:

5. Cream together (stand mixer reccomended) sugar and cream cheeses. Add eggs/yolk one at a time until incorporated and fluffy. Add ricotta, sour cream, vanilla, flour, cornstarch, and splenda, blend well. Pour in mini chips and stir until incorporated.

6. BAKING:

7. Spread evenly into prepared crust. Set in oven on middle rack. Bake at 400 degrees farenheit for 40 minutes. Reduce to 300 and continue baking until 2 inches away from the center is no longer liquid-y.

8. GANACHE:

9. Meanwhile, make the ganache.
10. Either use double-boiler method or microwave (for microwave, heat heavy cream until steaming and stir in chocolate with mixing spoon. Mix until chocolate is completely melted) and set aside.

11. FINAL TOUCHES:

12. Once the cheesecake is done, remove from the oven and let cool for 5 minutes. Spread ganache over cheesecake and cover with foil. Let cool in fridge for 7-10 hours before eating. Enjoy.