The ideal way to end any dinner is with this triple layer cheesecake! This sweet and creamy dessert is a great way to treat your family or wow your guests.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 6 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 egg
- 3 tablespoons ReaLemon® lemon juice from concentrate
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 (9 inch) ready-made graham cracker crumb crust
- 2 ounces semisweet chocolate
- ¼ cup whipping cream
Instructions
- 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.
- 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 Facts
| Calories | 415 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 258 mg |
| Sugars | 39 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent pie . . . I used blackberries and topped with white chocolate. Very easy and so tasty!
The easiest cheesecake ever. Change up the fruit for variety. When it comes out of the oven, make it even easier by placing some milk chocolate chips on top and spread over the top once they have melted.
Huge hit with the family!
Absolutely amazing, so easy and loved by everyone. I have been asked for this recipe every time I make it and people literally rave about it. It seems like it would be a process to make but actually it could not be easier!
I made this recipe as a birthday cake for a friend who loves chocolate and raspberries. What a hit! Most cheesecakes are just too large for a small gathering, but this one was just right. I was a little short on the raspberries to make the sauce in the recipe, so I substituted two ounces of raspberry liqueur for half of the berries. Tasted just delicious!
This was really easy and really quick to make AND it was delicious! I used blackberries instead of raspberries because that is what I had in the freezer. Also, I did two layers of chocolate glaze. I microwaved the cream and chocolate chips for 25 seconds and then stirred until it was smooth rather than using the stove top method. The first layer of glaze went on as a crumb coating and then I made a second batch of the glaze which I spread on after the first layer cooled (about 30 minutes). Spread the glaze on when it it is between 90-95 degrees for a perfect finish. The only thing I might do different next time is add more ReaLemon as I like a very lemony flavor.