Description
A recipe for Raspberry-Chocolate Cheesecake

Ingredients

• 1-1/4 cups graham cracker crumbs
  
• 1/4 cup sugar
  
• 1/3 cup butter, softened
  
• 2 packages (3 ounces each) cream cheese, softened
  
• 1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
  
• 1 egg
  
• 3 tablespoons ReaLemon Lemon Juice From Concentrate
  
• 1 teaspoon vanilla extract
  
• 1 cup fresh or frozen loose pack raspberries
  
• Chocolate Glaze (recipe follows)

Preparation
Total preparation and cooking time: 50 minutes

1. Heat oven to 350°F. Combine graham cracker crumbs, sugar and butter in medium bowl. Press mixture firmly on bottom and sides of 9-inch pie plate. Bake in 350°F oven 8 to 10 minutes; cool.

2. Meanwhile, beat cream cheese with mixer until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.

Chocolate Glaze: Melt 1 (1-ounce) square semisweet chocolate with 1/4 cup whipping cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat.

3. Arrange raspberries on bottom of crust. Slowly pour cream cheese mixture over berries. Bake pie in 350°F oven 30 to 35 minutes or until center is almost set. Cool. Drizzle Chocolate Glaze over cheesecake. Chill. Garnish as desired.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available