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Category: Recipes
Prep Time: Cook Time: Total Time:
TIME: Prep: 15 min. Bake: 30 min. + chilling
Ingredients:
2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 egg
1 cup fresh or frozen raspberries
1 (6 ounces) Ready Crust® Chocolate Pie Crust
1 bar (2 ounces) Nestlé® Toll House® Semi-Sweet Baking Chocolate
1/4 cup whipped cream
Additional fresh raspberries, optional
Directions:
In a mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on a baking sheet. Slowly pour cheesecake mixture over fruit. Bake at 350° for 30-35 minutes or until center is almost set. Cool on wire rack. In a small saucepan, combine chocolate and whipping cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish with fresh raspberries if desired. Yield: 8 servings.
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Chocolate Raspberry Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
TIME: Prep: 15 min. Bake: 30 min. + chilling
Ingredients:
2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 egg
1 cup fresh or frozen raspberries
1 (6 ounces) Ready Crust® Chocolate Pie Crust
1 bar (2 ounces) Nestlé® Toll House® Semi-Sweet Baking Chocolate
1/4 cup whipped cream
Additional fresh raspberries, optional
Directions:
In a mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on a baking sheet. Slowly pour cheesecake mixture over fruit. Bake at 350° for 30-35 minutes or until center is almost set. Cool on wire rack. In a small saucepan, combine chocolate and whipping cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish with fresh raspberries if desired. Yield: 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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