Ingredients Jump to Instructions ↓

  1. Cheesecake:

  2. 224 g package cream cheese, softened

  3. 392 g can sweetened condensed milk

  4. 1 large egg

  5. 2 tbsp. lemon juice

  6. 1 tsp. vanilla extract

  7. 1 cup fresh or frozen, thawed raspberries

  8. 168 g prepared chocolate or graham cracker pie crust

  9. Chocolate Glaze:

  10. 56 g semisweet chocolate, chopped

  11. 1/4 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. For the Cheesecake:

  2. Preheat the oven to 350 degrees. Beat the cream cheese in a large bowl until fluffy. Add the condensed milk and beat until smooth. Beat in the egg, lemon juice and vanilla. Arrange the raspberries in the bottom of the prepared crust. Pour the cream cheese mixture over the berries. Bake the pie about 30 to 35 minutes until the center is almost set. Transfer the pie to a rack and cool completely.

  3. For the Glaze:

  4. Combine the chocolate and cream in a small saucepan over low heat. Stir frequently until the chocolate is melted and smooth. Remove the pan from the heat and let the glaze stand until lukewarm. Pour the glaze over the top of the pie and spread evenly. Refrigerate the pie until the glaze is set. Cover and refrigerate until ready to serve.


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