| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bobbie – no, Cheesecakes, Chocolate, Cream chees | 8 | Servings | |
INGREDIENTS
| 6 | oz | Cream cheese; softened |
| 14 | oz | Can sweetened condensed milk |
| 1 | Egg | |
| 3 | tb | Lemon juice |
| 1 | ts | Vanilla extract |
| 1 | c | Fresh or frozen raspberries |
| 6 | oz | Ready crust chocolate pie crust |
| Chocolate Glaze:; See below |
INSTRUCTIONS
Heat oven to 350 F. With mixer, beat cream cheese 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 unti lcenter is almost set. Cool. Chocolate Glaze: In small saucepan, over Low heat, melt 2 (1 oz.) squares semisweet chocolate with 1/4 cup whipped cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. (shown with fresh raspberries on each slice.) MC formatting by bobbi744@sojourn.com Recipe by: Keebler Ready Crust/Eagle Brand recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 24, 1998
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”