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
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  • 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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