Chocolate Raspberry Cheesecake Recipe

  • 6 ounces cream cheese softened
  • 1 can sweetened condensed milk
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup fresh or frozen raspberries
  • 1 ready crust chocolate piecrust
  • 1 bar (2 oz) semi sweet baking chocolate
  • 1/4 cup whipping cream
35 mins
  • Using an electric mixer, beat the cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth.
  • Add the egg and beat on low speed just until combined.
  • Arrange the raspberries on the bottom of the prepared piecrust. Slowly pour the cheesecake mixture over the fruit.
  • Place the cheesecake on a baking sheet and bake at 350ºF for 30-35 minutes; then allow to cool.
  • In a small saucepan, combine the baking chocolate and whipping cream. Cook and stir over low heat until thickened and smooth.
  • Remove the chocolate mixture from the heat, cool slighly, and then pour over the cheesecake.
  • Chill the cheesecake. Garnish with fresh raspberries prior to serving.
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