member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brandon Johnstun      

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â