Chocolate Raspberry Cheesecake with Chocolate Glaze Recipe

8

Ingredients

Chocolate Glaze:
1 Ready Crust chocolate pie crust (6 ounce)
6 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1 egg
3 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh or frozen raspberries
2 (1 ounce each) squares semisweet baking chocolate
1/4 cup whipping cream

Preparation

Step 1

Preheat oven to 350 F. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.

Arrange raspberries on bottom of the Ready Crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.

Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers.

Chocolate Glaze: In small saucepan, over low heat, melt squares semisweet baking chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat.