| 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
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