Ingredients:
2 (3 oz) pkgs cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 egg
3 tbsp lemon juice from concentrate
1 tsp vanilla extract
1 cup fresh or frozen raspberries
1 (6 oz) pie crust
Chocolate glaze (recipe follows) |
Chocolate Raspberry Cheesecake
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Method:
- Heat oven at 350�. With mixer, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth. Add egg, lemon juice and vanilla; mix
well.
- Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
- Bake for 30 to 35 minutes or until center is almost set. Cool.
- Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers.
Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 oz) squares semisweet
chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove
from heat.
Tip: Soften cream cheese in microwave on high 15 to 20 seconds.
Makes: 1 pie
Preparation time: 20 minutes
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