Chocolate Raspberry Cheesecake

By Bettybug

Ingredients

• Chocolate Glaze:
• 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 Tbsp. lemon juice
• 1 tsp. vanilla extract
• 1 cup fresh or frozen raspberries
• 2 (1 oz. each) squares semi-sweet baking chocolate
• 1/4 cup whipping cream

Preparation

Step 1

1. Preheat wen to 350°F. With mixer, beat cream cheese until fluffy; gradually beat in Eagle® Brand until smooth. Add egg, lemon juice and vanilla; mix well.
2. 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.
3. Top cheesecake with Chocolate Qlaze; chill. Qarnish as desired. Refrigerate leftovers.
* Helpful Hint: Soften cream cheese in microwave on high 15 to 20 seconds.
** Chocolate Glaze: in small saucepan, over low heat, melt 2 (1 oz. each) squares semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth.