Chocolate Raspberry Cheesecake recipe

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Ingredients

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
3 tablespoons ReaLemon® lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) ready-made graham cracker crumb crust
2 ounces semisweet chocolate
¼ cup whipping cream

Nutrition Info

415.4 calories
carbohydrate: 47.2 g
cholesterol: 73.5 mg
fat: 22.7 g
fiber: 1.9 g
protein: 8 g
saturatedFat: 11.6 g
servingSize: -
sodium: 258.4 mg
sugar: 39.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

Recipe Yield

8 servings

Recipe Note

This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.

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