Dessert: Chocolate Raspberry Cheesecake
Published in ArcaMax Chef
Chocolate Raspberry Cheesecake
1 chocolate piecrust
6 oz. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 egg
1/4 cup lemon juice
1 tsp. vanilla
1 cup fresh or frozen raspberries
2 oz. semi-sweet chocolate
1/4 cup whipping cream
Beat cream cheese until fluffy; add condensed milk, egg, lemon juice and vanilla and beat until smooth. Arrange raspberries along the bottom of the crust. Pour cheese mixture over raspberries and bake at 350 degrees for 30 - 35 minutes. To make the chocolate glaze, place semi-sweet chocolate and whipping cream in a saucepan and cook over low-heat until thickened. Allow cake to cool completely before adding chocolate glaze. Once cake is cool, spread glaze over cake and chill before serving.
The Skinny: Use light cream cheese and condensed milk and your favorite egg substitute.
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