Post by Robyn2 on Sept 27, 2002 12:34:40 GMT -6
This is yummy. I usually make it without the Chocolate Glaze. It's just our preference.
Chocolate Raspberry Cheese Pie
6 oz cream cheese
14 oz can Eagle® Brand Sweetened Condensed Milk (not evaporated milk)
1 egg
3 Tbsp fresh lemon juice or ReaLemon® Lemon Juice from Concentrate
1 tsp vanilla extract
1 cup fresh or frozen raspberries
6 oz Ready Made Graham Cracker Pie Crust
Chocolate Glaze (recipe follows)
Heat oven at 350°. <br>
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 completely (around 2 hours).
Chocolate Glaze: In small saucepan, over low heat, melt 2 (1-oz.) squares semisweet 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. Prep Time: 20 minutes
Chocolate Raspberry Cheese Pie
6 oz cream cheese
14 oz can Eagle® Brand Sweetened Condensed Milk (not evaporated milk)
1 egg
3 Tbsp fresh lemon juice or ReaLemon® Lemon Juice from Concentrate
1 tsp vanilla extract
1 cup fresh or frozen raspberries
6 oz Ready Made Graham Cracker Pie Crust
Chocolate Glaze (recipe follows)
Heat oven at 350°. <br>
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 completely (around 2 hours).
Chocolate Glaze: In small saucepan, over low heat, melt 2 (1-oz.) squares semisweet 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. Prep Time: 20 minutes