For Cheesecake Pie:
2 (3-oz.) packages cream cheese, softened
1 can (14-oz.) sweetened condensed milk
1 large egg
3 tablespoons lemon juice, fresh or concentrated
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 ( 6-oz.) ready-made graham cracker pie crust or ready-made chocolate cookie pie crust
Chocolate Glaze (see recipe below)
1) Preheat oven to 350° F (180°C). With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice, and vanilla and mix well.
2) Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
3) Bake in preheated 350°F (180°C) oven for 30 to 35 minutes or until center is almost set. Cool completely.
2 (1 oz. squares) squares semisweet chocolate
1/4 cup heavy whipping cream
In small saucepan, over low heat, melt chocolate squares with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze and chill. Garnish with raspberries and mint sprig, if desired.
Makes 8 servings.
Date: July 5, 2002