Decadent is the only way to describe this Cheesecake!
This is delicious. For garnish I simmered 1 cup raspberries with 2-3 tbsp raspberry preserves. Let cool and strain juice from seeds & pulp. Juice thickens nicely to drizzle
1 Chocolate or graham cracker pie crust
2 3-oz packages Cream cheese; softened
1 14-oz can Sweetened condensed milk
1 Egg
3 tablespoons Lemon juice
1 teaspoon Vanilla extract
1 cup Raspberries; (fresh or frozen)
2 squares Semi-sweet baking chocolate
1/4 cup Whipped cream
Preheat oven to 350 degrees.
With mixer, beat cream cheese until fluffy; gradually beat in 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 until center is almost set. Cool.
In a small saucepan, over low heat, melt chocolate and whipping cream together. Stir until thickened. Remove from heat.
Top cheesecake with the chocolate glaze. Chill 24 hours. Garnish as desired.
makes 8 servings