food Chocolate Raspberry Cheesecake recipe
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Chocolate Raspberry Cheesecake recipe
    1 servings

Ingredients:

  • 2 (3 ounce) packages cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg
  • 3 tablespoons lemon juice from concentrate
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 (6 ounce) packaged graham cracker pie crust
  •  
  • Chocolate Glaze:
  • 2 (1 ounce) squares semisweet chocolate
  • 1/4 cup whipping cream

    Instructions:

  • 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.
  • Arrange raspberries on bottom of crust.
  • Slowly pour cheese mixture over fruit.
  • Bake 30 to 35 minutes or until center is almost set.
  • CoolChocolate 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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