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Chocolate Raspberry Cheesecake

Source of Recipe

Submitted by Brandon Johnstun From Keebler Ready Crust


Recipe Introduction

This is a simple pie the kids and you can make quickly in the afternoon for a dessert that night.

List of Ingredients

Tools

Bowl
Spoon
Measuring cup
Measuring spoons, 1 Tsp, 1 Tbl
Can opener
Hot pads
Pot to hold water in oven
Pot
Baking sheet
Cooling rack


Ingredients

1 READY CRUST® Chocolate Pie Crust (6 oz.)
6 oz Cream cheese, softened
1 can (14 oz.) Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 Egg
3 Tbl Lemon juice
1 Tsp Vanilla extract
1 C Fresh or frozen raspberries
Chocolate Glaze**
2 squares (1 oz. each) Semi-sweet baking chocolate
1/4 C Whipping cream


Recipe

Serves: 1 pie, 8 servings
Time required: Prepare: 15 minutes Cook: 35 minutes
Oven temperature: 350 degrees
Difficulty: Easy


Directions

1. Preheat oven to 350°F.

2. Beat cream cheese until fluffy with mixer.

NOTE: Helpful Hint: Soften cream cheese in microwave on high 15 to 20 seconds.

3. Gradually beat in Eagle® Brand until smooth.

4. Add egg, lemon juice and vanilla; mix well.

5. Arrange raspberries on bottom of crust.

6. Slowly pour cheese mixture over fruit, and shake to level out the mix.

7. Bake 30 to 35 minutes or until center is almost set, on a baking sheet. Put a pan of water on bottom of stove in the middle of the element. This water will keep the cheesecake from cracking.

8. Cool on rack.

9. Top cheesecake with chocolate glaze, leaving a strip showing the cheesecake next to the crust. Chill.

10. Garnish as desired. Good to use raspberries and sprigs of mint. Refrigerate leftovers.


To make chocolate glaze:

1. In small saucepan, over low heat, melt 2 (1-oz.) squares semisweet chocolate with 1/4 cup whipping cream.

2. Cook and stir until thickened and smooth. Remove from heat.


Serve with

A raspberry syrup squirted all over the pie slice.


Variations

*This is pretty good the way it is.