Chocolate Raspberry Cheesecake
- 1 (9 inch) graham cracker pie crust
- 6 oz. cream cheese, softened
- 14 oz. can sweetened condensed milk
- 1 egg
- 3 tsp. lemon juice
- 1 tsp. vanilla
- 1 cup raspberries, fresh or frozen
- 2 oz. semi-sweet baking chocolate
- 1/2 cup whipping cream
Preheat oven to 350 degrees F. With mixer beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well. Arrange raspberries in bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set; cool. Meanwhile, for chocolate glaze melt chocolate squares in small saucepan over low heat with whipping cream. Cook and stir until thickened and smooth. Top cheesecake with chocolate glaze; chill and garnish as desired.
By Robin from Washington, IA
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