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Chocolate Raspberry Cheesecake




Source of Recipe


Eagle Family Foods, Inc


List of 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
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6-ounce) packaged graham cracker pie crust
Chocolate Glaze (recipe follows)


Recipe



Preheat oven to 350°. 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. Cool.

Notes: Chocolate Glaze: In small saucepan, over low heat, melt 2 (1-ounce) squares semi sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.

Tip: Soften cream cheese in microwave on high 15 to 20 seconds.