Ingredients50 m servings 415
- Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon(R) and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
- Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.
Per Serving: 415 calories; 22.7 47.2 8 73 258 Full nutrition
ReviewsRead all reviews 3
This was really easy and really quick to make AND it was delicious! I used blackberries instead of raspberries because that is what I had in the freezer. Also, I did two layers of chocolate gl...
I made this recipe as a birthday cake for a friend who loves chocolate and raspberries. What a hit! Most cheesecakes are just too large for a small gathering, but this one was just right. I w...