Cheesecake Pie W/Triple Berry Curd

Name: Cheesecake Pie W/Triple Berry Curd
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 slice, 12 serving(s)
Ingredients: 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

Submitted by BachFromTheDead

"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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Ready In:: 55mins
Ingredients:: 24
Yields:: 1 slice
Serves:: 12

ingredients

Crust
2 cups crushed chocolate wafer crumbs (I used chocolate teddy grahams.)
1 tablespoon sugar
2 tablespoons butter, melted
1 egg white
Filling
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

directions

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.