Raspberry/Blackberry Cheesecake W/Chocolate Ganache Shell Toppin

• 2 14 cups finely crushed low-fat graham crackers
• 1 egg white
• 6 12 tablespoons melted butter
• 2 -3 teaspoons cinnamon
• 14 cup cashews
• 24 ounces neufchatel cheese
• fat sour cream
• fat ricotta cheese
• 4 eggs
• 1 egg yolk
• 23 cup Splenda sugar substitute
• 2 teaspoons vanilla extract
• 13 cup all-purpose flour
• 6 tablespoons cornstarch
• 4 tablespoons lemon juice
• 12 cup sugar
• 12 cup raspberries
• 12 cup blackberry
• 2 large strawberries, hulled
• 12 cup dark chocolate
• 12 cup milk chocolate
• 14 cup white chocolate
• 13-12 cup heavy cream

1. Pre heat the oven to 350.
2. Line a 9x13 springform pan with foil and set aside.
3. CRUST:.
4. Crush the graham crackers/cashews finely either by hand or in a food processor and pour into a lg.
5. bowl.
6. Add the cinnamon, tossing to coat.
7. Incorporate melted butter and egg white with a rubber spatula until well-incorporated.
8. Press into lined pan and bake at 350 for 8 minutes.
9. Remove and set aside.
10. FILLING:.
11. In a stand mixer, blend cream cheeses w/splenda and sugar until creamy (1-2 min).
12. Incorporate eggs/yolk ,one at a time, and slowly add in ricotta, sour cream, vanilla, lemon, flour, and cornstarch until well incorporated.
13. Pour into crust and set aside while making the berry filling.
14. BERRY SWIRL:.
15. 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).
16. Swirl into the cake (this will creat the layered effect).
17. BAKING:.
18. Bake the cheesecake in the center rack of the oven at 400 F (don't forget a water bath for your cheesecake!
19. 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).
20. Remove from the oven and glaze with Ganache (which you can make, see below, while the cheesecake cooks/cools).
21. CHOCOLATE GANACHE SHELL:.
22. Melt (either in the microwave, checking frequently, or using double-boiler method) the dark and milk chocolate with heavy cream, stirring until incorporated.
23. Slowly swirl in white chocolate until partially incorporated.
24. Pour/spread over finished cheesecake, swirling with a chopstick to create decorative swirls in crust.
25. Chill in fridge for 9-24 hours before eating, enjoy.

lowfat, egg, butter, cinnamon, cashews, cheese, sour cream, ricotta cheese, eggs, egg yolk, splenda sugar substitute, vanilla, flour, cornstarch, lemon juice, sugar, raspberries, blackberry, strawberries, chocolate, milk chocolate, white chocolate, heavy cream

Taken from www.food.com/recipe/raspberry-blackberry-cheesecake-w-chocolate-ganache-shell-toppin-503184 (may not work)