Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® 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.

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  • 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.

Nutrition Facts

415 calories; protein 8g; carbohydrates 47.2g; fat 22.7g; cholesterol 73.5mg; sodium 258.4mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
05/06/2015
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 glaze. I microwaved the cream and chocolate chips for 25 seconds and then stirred until it was smooth rather than using the stove top method. The first layer of glaze went on as a crumb coating and then I made a second batch of the glaze which I spread on after the first layer cooled (about 30 minutes). Spread the glaze on when it it is between 90-95 degrees for a perfect finish. The only thing I might do different next time is add more ReaLemon as I like a very lemony flavor. Read More
(7)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/06/2015
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 glaze. I microwaved the cream and chocolate chips for 25 seconds and then stirred until it was smooth rather than using the stove top method. The first layer of glaze went on as a crumb coating and then I made a second batch of the glaze which I spread on after the first layer cooled (about 30 minutes). Spread the glaze on when it it is between 90-95 degrees for a perfect finish. The only thing I might do different next time is add more ReaLemon as I like a very lemony flavor. Read More
(7)
Rating: 5 stars
04/23/2016
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 was a little short on the raspberries to make the sauce in the recipe, so I substituted two ounces of raspberry liqueur for half of the berries. Tasted just delicious! Read More
(3)
Rating: 5 stars
04/19/2019
Absolutely amazing so easy and loved by everyone. I have been asked for this recipe every time I make it and people literally rave about it. It seems like it would be a process to make but actually it could not be easier! Read More
(1)
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Rating: 5 stars
10/16/2019
Huge hit with the family! Read More