6 oz Cream cheese; softened
14 oz Can sweetened condensed milk
1 Egg
3 tb Lemon juice
1 ts Vanilla extract
1 c Fresh or frozen raspberries
6 oz Ready crust chocolate pie
-crust
Chocolate Glaze:; See below
Heat oven to 350 F. With mixer, beat cream cheese until fluffy. Gradually
beat in sweetened 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 30-35 minutes or unti lcenter is almost
set. Cool. Chocolate Glaze: In small saucepan, over Low heat, melt 2 (1
oz.) squares semisweet chocolate with 1/4 cup whipped cream. Cook and stir
until thickened and smooth. Remove from heat. Top cheesecake with Chocolate
Glaze; chill. Garnish as desired. (shown with fresh raspberries on each
slice.) MC formatting by bobbi744@sojourn.com
Yields
8 Servings