This cheesecake recipe uses Eagle Brand sweetened condensed milk and fresh or frozen raspberries.
6 oz cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
1 egg
3 T lemon juice
1 t vanilla
1 c fresh or frozen raspberries
Chocolate Glaze (recipe below)
1 chocolate graham cracker pie crust, 9"
Preheat oven to 350 degrees. In large mixer bowl beat cream cheese until fluffy. Gradually beat in Eagle Brand sweetened condensed milk until smooth. Add egg, lemon juice and vanilla. Mix well.
Arrange raspberries in bottom of prepared pie crust. Pour cream cheese filling slowly over raspberries. Bake 30 to 35 minutes at 350 degrees until center is set. Cool.
Top cooled cheesecake with Chocolate Glaze, chill.
Chocolate Glaze
2 (1-oz each) squares of semi-sweet chocolate
1/4 c whipping cream
Place chocolate and cream in a small saucepan. Melt chocolate with cream over low heat, stirring constantly. Cook and stir until thickened and smooth. Remove from heat.
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