Chocolate Raspberry Cheesecake Recipe

Chocolate Raspberry Cheesecake

Prep time: 15 minutes

Skill level: advanced

Chocolate Raspberry Cheesecake recipe made with ReaLemon

Rich chocolate and raspberries combine for a chocolate cheesecake that is sure to impress.

6 oz (175 g)

cream cheese, softened

1 can (300 mL)

sweetened condensed milk

egg

3 tbsp (45 mL)

ReaLemon® Lemon Juice

1 tsp (5 mL)

vanilla extract

1 cup (250 mL)

fresh or frozen raspberries

1 (9-inch/23 cm)

prepared Graham cracker pie crust

2 oz (60 g)

semi-sweet chocolate

¼ cup (50 mL)

whipping cream

Heat oven to 350°F (180°C). With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla; mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set.Cool.

Chocolate Glaze:

In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake; chill. Garnish as desired.

Makes 8 servings.

Tip: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

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