Chocolate Raspberry Cheesecake24 Reviews
“Raspberries are a brilliant addition to this classic dessert!” - by EAGLE BRAND®
Original recipe yields 1 pie
- Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
- Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
- Bake 30 to 35 minutes or until center is almost set. Cool
- Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.
Amount Per Serving (12 total)
- 325 cal
- 15.8 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"My family and I are very picky about our cheesecake. Everyone I have made this cheesecake for has raved about it. It has now become the preferred choice for my friends and families holiday desert and ..." See morebirthday cake. I use a packaged deep-dish crust, then use only fresh and organic ingredients. Fresh blueberry and raspberry with either white or milk chocolate is chosen by the person for whom I make it. I leave out the lemon juice, and use 2 (8* oz) pkgs of cream cheese. (I believe the recipe has a typo that claims (3 oz) pkgs., and for milk choc toppings I use 1 oz white and 1 oz choc baking squares. I have a small wire baking rack that a put the cheesecake on in a foil lined cookiesheet. After the 30-35 minutes, when the center is still a bit uncooked (it appears moist and wiggly), I turn off the oven and keep the door shut. I let it cool in there for about 2 hrs. this allows it to finish cooking and cooling without cracking. I then make the topping and pour it in the middle of the cheesecake. Without touching the topping, I tip and roll the pan around letting it run to the edges of the crust as I turn, and it covers the top smoothly. Refig. for at least 3 hrs, but overnight is best. The cake will be eatable for about 3 days, if kept in the fridge."
"I made this for Valentine's day, and it was great! I used fresh raspberries, baked it in an 8 in. springform pan, and made my own crust with graham cracker crumbs, butter, and a little sugar. The ch..." See moreocolate glaze makes it so yummy and pretty! The only suggestion I have is to make a smaller cake or take the leftovers to work, because if it sits in the fridge more than 2-3 days, the crust gets really soggy from the berries."
"OMG!!! Absolutly Wicked! The best dessert I have ever made. A small dolup of whipped cream (it doesn't need it, but it looks pretty) on each slice with one fresh rasberry and a sprig of mint on top..." See more make for a beautiful presentation to your guests. I will continue to make year after year to serve after Thanksgiving. "
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