Ingredients:
• 2 (3 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 1 (9-inch) chocolate piecrust
• 2 (1 ounce) squares semisweet baking chocolate
• ¼ cup whipping cream
Preparation:
Preheat oven to 350 degrees. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake for 30 to 35 minutes or until center is almost set. Cool. In a small saucepan over low heat, melt chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze. Allow to chill before serving.
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p81'.
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