Chocolate Chip Cheesecake W/Ganache
- 24 ounces neufchatel cheese
- 8 ounces part-skim ricotta cheese
- 23 cup sour cream
- 4 eggs
- 1 egg yolk
- 14 cup Splenda sugar substitute
- 1 cup sugar
- 1 12 teaspoons vanilla
- 14 cup all-purpose flour
- 1 12 tablespoons cornstarch
- 1 cup mini bittersweet chocolate chips
- 3 cups graham crackers, crushed finely
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 egg white
- 6 12 tablespoons butter, melted
- 1 12 cups milk chocolate, and dark chocolate mix
- 12 cup heavy cream
- Preheat oven to 375 degrees farenheit.
- CRUST:.
- 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.
- FILLING:.
- 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.
- BAKING:.
- 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.
- GANACHE:.
- Meanwhile, make the ganache.
- 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.
- FINAL TOUCHES:.
- 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.
cheese, ricotta cheese, sour cream, eggs, egg yolk, splenda sugar substitute, sugar, vanilla, flour, cornstarch, chocolate chips, graham crackers, sugar, salt, egg, butter, milk chocolate, heavy cream
Taken from www.food.com/recipe/chocolate-chip-cheesecake-w-ganache-500724 (may not work)