Chocolate Raspberry Cheesecake recipe
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Ingredients
- 2 (3 ounce) packages cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 egg 3 tablespoons ReaLemon® lemon juice from concentrate 1 teaspoon vanilla extract 1 cup fresh or frozen raspberries 1 (6 ounce) ready-made graham cracker crumb crust 2 ounces semisweet chocolate ¼ cup whipping cream
Nutrition Info
- 415.4 caloriescarbohydrate: 47.2 gcholesterol: 73.5 mgfat: 22.7 gfiber: 1.9 gprotein: 8 gsaturatedFat: 11.6 gservingSize: -sodium: 258.4 mgsugar: 39.2 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Raspberry Cheesecake
Directions
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Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.