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    CHOCOLATE RASPBERRY CHEESECAKE


    Source of Recipe


    Submitted by Sue Lentz from Eagle Brand Condensed Milk


    List of Ingredients


    • 1 Ready Crust Chocolate Pie Crust
    • 6 Ounces cream cheese, softened
    • 1 Can Eagle Brand Condensed Milk
    • 1 Egg
    • 3 Tablespoons lemon juice
    • 1 Teaspoon vanilla extract
    • 1 Cup fresh or frozen raspberries
    • * Chocolate Glaze


    Instructions


    1. Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy; gradually beat in the Eagle Brand milk until smooth. Add egg, lemon juice and vanilla. Mix well.
    2. Arrange raspberries on bottom of crust; slowly pour cheese mixture over berries.
    3. Bake at 350 degrees 30 to 35 minutes or until center is almost set. Cool.
    4. Top cheesecake with chocolate glaze; chill.
    5. *Chocolate Glaze: In small saucepan, over low heat, melt 1 (1oz) square of semi-sweet baking chocolate with 1/4 cup whipping cream. cook and stir until thick and smooth. Remove from heat.


 

 

 


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