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<blockquote data-quote="moreluck" data-source="post: 260659" data-attributes="member: 1246">Keebler Chocolate Raspberry Cheesecake &nbsp;1 chocolate wafer pie crust (6 oz Keebler Ready Crust Chocolate Pie Crust)6 ounces cream cheese, softened (2 3-oz pkg) 14 ounces sweetened condensed milk (not evaporated milk)1 egg 3 tablespoons lemon juice 1 teaspoon pure vanilla extract 1 cup fresh raspberries (frozen ok)&nbsp;CHOCOLATE GLAZE&nbsp;2 ounces squares semisweet baking chocolate 1/4 cup whipping cream <ol>
<li data-xf-list-type="ol">Preheat oven to 350 degrees friend.</li>
<li data-xf-list-type="ol">Beat cream cheese (with mixer) until fluffy.</li>
<li data-xf-list-type="ol">Gradually beat in sweetened condensed milk until smooth.</li>
<li data-xf-list-type="ol">Add egg, lemon juice and vanilla; mix well.</li>
<li data-xf-list-type="ol">Arrange raspberries on bottom of crust.</li>
<li data-xf-list-type="ol">Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set.</li>
<li data-xf-list-type="ol">Cool.</li>
<li data-xf-list-type="ol">Top cheesecake with Chocolate Glaze; then chill.</li>
<li data-xf-list-type="ol">Garnish as desired. Refrigerate leftovers.</li>
<li data-xf-list-type="ol">CHOCOLATE GLAZE: In small saucepan, melt 2 (1 ounce each) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.</li>
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[QUOTE="moreluck, post: 260659, member: 1246"] [B]Keebler Chocolate Raspberry Cheesecake [/B] 1 chocolate wafer pie crust (6 oz Keebler Ready Crust Chocolate Pie Crust) 6 ounces cream cheese, softened (2 3-oz pkg) 14 ounces sweetened condensed milk (not evaporated milk) 1 egg 3 tablespoons lemon juice 1 teaspoon pure vanilla extract 1 cup fresh raspberries (frozen ok) [B]CHOCOLATE GLAZE[/B] 2 ounces squares [B]semisweet baking chocolate[/B] 1/4 cup [B]whipping cream[/B] [LIST=1] [*]Preheat oven to 350 degrees friend. [*]Beat cream cheese (with mixer) 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 until center is almost set. [*]Cool. [*]Top cheesecake with Chocolate Glaze; then chill. [*]Garnish as desired. Refrigerate leftovers. [*]CHOCOLATE GLAZE: In small saucepan, melt 2 (1 ounce each) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.[/LIST] [/QUOTE]

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