Wednesday, February 10, 2010

Chocolate Raspberry Cheesecake

We loved this - I will make it again and again...

This actually made enough for 2 for me... so buy two crusts

2 (8 ounce) packages cream cheese,
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk (NOT
evaporated milk)
1 egg
3 tablespoons lemon juice from
concentrate (I left out)
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (I used frozen)
1 (6 ounce) packaged graham cracker
pie crust

Chocolate Glaze:
2 (1 ounce) squares semisweet
1/4 cup whipping cream (I acutally forgot to add this and it turned out great)

1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
3. Bake 30 to 35 minutes or until center is almost set. Cool
4. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.

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