Chocolate Raspberry Canna Cheesecake
by @EdibleDee
INGREDIENTS
1 ready crust chocolate pie crust (6oz)
6 oz cream cheese, softened
1 can (14oz) Eagle Brand Sweetened Milk)
1 egg
3 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh raspberries
DIRECTIONS
Preheat oven 350 degrees F , with a mixer, beat cream cheese til fluffy, 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 of fruit. Bake 30-35 minutes or until center almost set. Set to cool.
Chocolate Glaze :
In a small saucepan, over low heat, melt 2 (1oz each) squares semi-sweet baking chocolate - pour in 1/4 cup whipping cream.
Cook and stir til thickened and smooth - pour on top of cheesecake.
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- Edible Dee
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