I haven't made it for a few years now, but decided to give it a try again this past weekend when we had friends over for dinner. Even though I was late leaving work on Thursday night and still had to stop at the grocery store for a few last-minute items, I still made this in relatively little time and with minimal effort. Don'tcha love desserts like that?
This past weekend was the first time Buppy tried this, and come to find out, he doesn't think he likes frozen raspberries.
Chocolate Raspberry Cheesecake
1 Ready Crust (6 oz.) (Original recipe calls for a chocolate crust, but I like it better with a regular one)
6 oz. cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 c. fresh or frozen raspberries
Preheat oven to 350F. Beat cream cheese with mixer 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 until center is almost set. Cool. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers.
*Chocolate Glaze: In small saucepan over low heat, melt 2 (1 oz. each) squares semi-sweet baking chocolate with ¼ c. whipping cream. Cook and stir until thickened and smooth. Remove from heat. (I used semi-sweet chocolate chips this time around and just measured out 2 oz. on my kitchen scale. Still worked great!)
Update: I'm linking this recipe up to lifeasmom.com this week for her "be cool" ultimate recipe swap. Check her blog for more great recipes!