Tuesday, October 5, 2010
Raspberry Chocolate Cheesecake
This is a spin off of my mom's favorite cheesecake. It's easy and can be put together pretty fast. The recipe calls for a pre made chocolate crumb crust, I prefer an Oreo crust. The last few times I've made it I have just crushed Oreos and made my own crust. Both ways taste yummy. This cheesecake is simply good.
6 ounces of cream cheese
1 can (14 0z) sweetened condensed milk
3 T. lemon juice
1 tsp. vanilla
1 Cup fresh or frozen Raspberries
1 chocolate crumb crust
2 ounces semi sweet baking chocolate
1/4 Cup whipping Cream
A few extra raspberries to throw on top of cheesecake
In a mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on a baking sheet. Slowly pour cheesecake mixture over fruit. Bake at 350 for 30-35 min or until center is almost set. Cool on wire rack.
Chocolate sauce on top:
In a small saucepan, combine chocolate and whipping cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish with fresh raspberries if desired.