Chocolate Raspberry Cheesecake Recipe

Photo by: Taste of Home

100% would make again

Luscious cheesecake is an excellent way to bring a meal to a magnificent conclusion. Nestled in a crumb crust, the plump raspberries and creamy chocolate accent the custard-like cheesecake perfectly. Make sure to save room for dessert.—Taste of Home Cooking School

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Ingredients

2 packages (3 ounces each) cream cheese, softened

1 can (14 ounces) Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 egg

1 cup fresh or frozen raspberries

1 (6 ounces) Ready Crust® Chocolate Pie Crust

1 bar (2 ounces) Nestlé® Toll House® Semi-Sweet Baking Chocolate

1/4 cup whipped cream

Additional fresh raspberries, optional

Directions

In a mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on a baking sheet. Slowly pour cheesecake mixture over fruit. Bake at 350° for 30-35 minutes or until center is almost set. Cool on wire rack. In a small saucepan, combine chocolate and whipping cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish with fresh raspberries if desired. Yield: 8 servings.

Preparation Tips: Would you prefer to serve this pie from your own dish? Here's how: Pull back the foil edge from the pie tin. Remove plastic lid; set aside. Brush 1 unbeaten egg white on surface of crust. Bake at 375° for 5 minutes; cool. Replace plastic lid. Place the crust, plastic lid side down, in the palm of your left hand. Lightly tap the bottom and sides of the tin to release the crust. Carefully remove the pie tin, allowing the crust to rest on the plastic lid. With your right hand, place your serving dish on top of the crust. Turn the plastic lid over in your right hand. Remove plastic lid. This recipe may be prepared using fresh or frozen raspberries. Both are delicious but you'll notice a dramatic difference in appearance. Fresh raspberries tend to float and will be distributed throughout the cheesecake filling. Frozen raspberries will sink, creating a layer on the bottom.

Chocolate Raspberry Cheesecake published in Taste of Home Cooking School Collection Fall 2001, p55