Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 ounces cream cheese -- softened

  3. 1 can sweetened condensed milk -- 14-ounce

  4. 1 egg

  5. 3 tablespoons lemon juice

  6. 1 teaspoon vanilla extract

  7. 1 cup fresh or frozen raspberries

  8. 6 ounces ready crust chocolate pie crust

  9. chocolate glaze: -- see below

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened 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 30-35 minutes or unti lcenter is almost set. Cool. Chocolate Glaze: In small saucepan, over Low heat, melt 2 (1 oz.) squares semisweet chocolate with 1/4 cup whipped cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. (shown with fresh raspberries on each slice.)


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