Cheesecake Pie W/Triple Berry Curd |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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 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 |
Directions:
1. Preheat the oven to 350°.
2. THE CRUST.
3. 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.
4. THE FILLING.
5. 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.
6. To serve, spread Triple Berry Curd evenly over top.
7. THE CURD.
8. 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.
9. 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.
10. Spoon the mixture into a medium bowl and let cool completely before serving with cheesecake.
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