Easy Chocolate Raspberry Cheesecake

"This is really easy, really good, and really gets the comments!"
 
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photo by I Cant Believe Its photo by I Cant Believe Its
photo by I Cant Believe Its
Ready In:
50mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 350F degrees.
  • 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 until center is almost set, cool.
  • Top cheesecake with chocolate glaze (follows) and chill.
  • Glaze-----------.
  • In a small saucepan over low heat, melt 2 oz of semi-sweet baking chocolate with 1/4 cup whipping cream.
  • Cook and stir until thickened and smooth, remove from heat.

Questions & Replies

  1. How many oz is the can of condensed milk?
     
  2. Do have to thaw the raspberries before using them? Asking for my wife.
     
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Reviews

  1. So good and very simple to make. I couldn't find the chocolate crust, so I used regular graham cracker crust instead. This recipe is a keeper!
     
  2. Erin, this cheesecake was out of this world! So delcious! It is a definite keeper in this house! Thanks!
     
  3. What a great recipe - quick, easy and really delicious! Next time I'll make my own crust so that it looks entirely homemade. I'll use this recipe often for dinner parties because it looks elegant but is so easy. Thanks for sharing this excellent recipe!
     
  4. This cheesecake is delicious. I'll only change one thing, and that is you should bake it at 300 degrees for 50 minutes. The more gentle baking makes it turn out even better. Also, if you use frozen raspberries, make sure you thaw them first.
     
  5. This was by far the best pie I have made for a while. My husband said that it could be served in a 5 star restaurant!
     
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Tweaks

  1. What a wonderful finish to dinner!! After the two of us (my pregnant significant other included) ate half of this, we wished that we had room for more! After making the crust, I realized that instead of raspberries we had blackberries, and I also made the chocolate glaze with 3 tbsp butter in place of the whipping cream. WONDERFUL!! We will be sharing this recipe with our families.
     

RECIPE SUBMITTED BY

Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
 
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