Recipe by EAGLE BRAND®
"Raspberries are a brilliant addition to this classic dessert!"
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2 (3 ounce) packages
cream cheese, softened
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
lemon juice from concentrate
fresh or frozen raspberries
1 (6 ounce)
packaged graham cracker pie crust
2 (1 ounce) squares
My family and I are very picky about our cheesecake. Everyone I have made this cheesecake for has raved about it. It has now become the preferred choice for my friends and families holiday desert and birthday cake.
I use a packaged deep-dish crust, then use only fresh and organic ingredients. Fresh blueberry and raspberry with either white or milk chocolate is chosen by the person for whom I make it.
I leave out the lemon juice, and use 2 (8* oz) pkgs of cream cheese. (I believe the recipe has a typo that claims (3 oz) pkgs., and for milk choc toppings I use 1 oz white and 1 oz choc baking squares.
I have a small wire baking rack that a put the cheesecake on in a foil lined cookiesheet. After the 30-35 minutes, when the center is still a bit uncooked (it appears moist and wiggly), I turn off the oven and keep the door shut. I let it cool in there for about 2 hrs. this allows it to finish cooking and cooling without cracking.
I then make the topping and pour it in the middle of the cheesecake. Without touching the topping, I tip and roll the pan around letting it run to the edges of the crust as I turn, and it covers the top smoothly.
Refig. for at least 3 hrs, but overnight is best. The cake will be eatable for about 3 days, if kept in the fridge.
huge fan of all kinds of cheesecake- didn't like the texture of this.
I made this for Valentine's day, and it was great! I used fresh raspberries, baked it in an 8 in. springform pan, and made my own crust with graham cracker crumbs, butter, and a little sugar. The chocolate glaze makes it so yummy and pretty! The only suggestion I have is to make a smaller cake or take the leftovers to work, because if it sits in the fridge more than 2-3 days, the crust gets really soggy from the berries.
OMG!!! Absolutly Wicked! The best dessert I have ever made. A small dolup of whipped cream (it doesn't need it, but it looks pretty) on each slice with one fresh rasberry and a sprig of mint on top make for a beautiful presentation to your guests. I will continue to make year after year to serve after Thanksgiving.
This cheesecake is heavenly. Much of it is gone already, and I just made it last night! I only put about 1 tbsp of lemon juice in, because it tasted tart enough to me without the rest. Also, maybe I used more raspberries than was called for (more or less, I lined the bottom of the pie place with them), but I had entirely too much batter. That's a good thing though, I'll have enough to make another one!
I made more of the chocolate sauce than was called for, and covered the surface of the cooled cake with, and then topped it with fresh raspberries. (I also used fresh raspberries for the cake part, too, and they turned out wonderful.)
By the way, you really shouldn't mix fruit in with the batter of the cheesecake, because they tend to get lost in the mix. It's best to put them in a layer (as in this recipe) so that they are set apart.
Clearly an error in the ingredients list. The cream cheese quantity should be 2 EIGHT OZ rather than the listed 3 ounce.
I found the cake to be of excellent quality, flavor and texture top notch. The chocolate layer on the top adds that little extra something missing in so many cheesecake recipes.
Using frozen raspberries is not a good idea as they leave soggy spots in the crust. Mine were thawed and quite dry but still left the spots. Fresh ones would be better suited, but hard to find at this time of year. The whipped cream and raspberry garnish makes a great visual impact. Our group loved this dessert.
Made this for dessert after Easter dinner. It was pretty good, nice flavour, I think everyone enjoyed it, but in my opinion definitley use FRESH raspberries!! I used frozen and they made the bottom of the crust kind of mushy. Might make again.
I made this last night and it looked gorgeous.Instead of putting the fruit on the base i made a sauce with it (10 oz of fruit, 3 tbs of sugar and 3 tbs of cornflour and 1/2 cup of water boiled for 5 mins) and dropped the fruit in layers through the mixture.I didnt want the base to go soggy.Unfortunately the base wasnt crisp as i hoped it would be, so nxt time i will bake it for 10 min before adding the mixture.Besides that the rest of it tastes lovely.Also used fresh straberries instead as thats all i could buy.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Raspberry Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 142
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