Ingredients

• 6 ounces cream cheese , softened
• 1 , 14 ounce
• 1 egg
• 3 tablespoons ReaLemon® lemon juice from concentrate
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 1 , 9 inch
• 2 ounces semisweet chocolate
• 0.25 cups whipping cream

Instructions

1. 1 Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
2. 2 Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

Nutrition per serving