Raspberry/Blackberry Cheesecake W/Chocolate Ganache Shell Toppin

Name: Raspberry/Blackberry Cheesecake W/Chocolate Ganache Shell Toppin
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 cheesecake, 12 serving(s)
Ingredients: 2 1/4 cups finely crushed low-fat graham crackers; 1 egg white; 6 1/2 tablespoons melted butter; 2 -3 teaspoons cinnamon; 1/4 cup cashews; 24 ounces neufchatel cheese; fat sour cream; fat ricotta cheese; 4 eggs; 1 egg yolk; 2/3 cup Splenda sugar substitute; 2 teaspoons vanilla extract; 1/3 cup all-purpose flour; 6 tablespoons cornstarch; 4 tablespoons lemon juice; 1/2 cup sugar; 1/2 cup raspberries; 1/2 cup blackberry; 2 large strawberries, hulled; 1/2 cup dark chocolate; 1/2 cup milk chocolate; 1/4 cup white chocolate; 1/3-1/2 cup heavy cream

Submitted by BachFromTheDead

"A recipe of my creation, it combines the tartness of the berries with the sweetness of the chocolate Note: I used all low fat/ sugar sub ingredients because it helps keep it healthier without effecting the flavor, but you can use whole fat/plain sugar if you'd like. ."

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photo by BachFromTheDead

Ready In:: 1hr 10mins
Ingredients:: 23
Yields:: 1 cheesecake
Serves:: 12

ingredients

2 ¹⁄₄ cups finely crushed low-fat graham crackers
1 egg white
6 ¹⁄₂ tablespoons melted butter
2 -3 teaspoons cinnamon
¹⁄₄ cup cashews
24 ounces neufchatel cheese
fat sour cream
fat ricotta cheese
4 eggs
1 egg yolk
²⁄₃ cup Splenda sugar substitute
2 teaspoons vanilla extract
¹⁄₃ cup all-purpose flour
6 tablespoons cornstarch
4 tablespoons lemon juice
¹⁄₂ cup sugar
¹⁄₂ cup raspberries
¹⁄₂ cup blackberry
2 large strawberries, hulled
¹⁄₂ cup dark chocolate
¹⁄₂ cup milk chocolate
¹⁄₄ cup white chocolate
¹⁄₃ - ¹⁄₂ cup heavy cream

directions

Pre heat the oven to 350. Line a 9x13 springform pan with foil and set aside.
CRUST:
Crush the graham crackers/cashews finely either by hand or in a food processor and pour into a lg. bowl.
Add the cinnamon, tossing to coat. Incorporate melted butter and egg white with a rubber spatula until well-incorporated. Press into lined pan and bake at 350 for 8 minutes. Remove and set aside.
FILLING:
In a stand mixer, blend cream cheeses w/splenda and sugar until creamy (1-2 min). Incorporate eggs/yolk ,one at a time, and slowly add in ricotta, sour cream, vanilla, lemon, flour, and cornstarch until well incorporated. Pour into crust and set aside while making the berry filling.
BERRY SWIRL:
Puree blackberries/strawberries/raspberries together in a blender and sieve out excess seeds (some seeds are fine, just not so much it over powers the cheesecake). Swirl into the cake (this will creat the layered effect).
BAKING:
Bake the cheesecake in the center rack of the oven at 400 F (don't forget a water bath for your cheesecake! put cool water or ice in the bottom outer pan of your springform pan, if you don't have an outer pan; a lg, bake-safe, shallow bowl will work too) for 45-60 minutes until slightly browned and jiggles only in the center (about 2 inches from the crust). Remove from the oven and glaze with Ganache (which you can make, see below, while the cheesecake cooks/cools).
CHOCOLATE GANACHE SHELL:
Melt (either in the microwave, checking frequently, or using double-boiler method) the dark and milk chocolate with heavy cream, stirring until incorporated. Slowly swirl in white chocolate until partially incorporated. Pour/spread over finished cheesecake, swirling with a chopstick to create decorative swirls in crust.
Chill in fridge for 9-24 hours before eating, enjoy.