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Chocolate Raspberry Cheesecake
SUBMITTED BY:
EAGLE BRAND®
"Raspberries are a brilliant addition to this classic dessert!"
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
Original recipe yield 1 pie
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
3 tablespoons lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) packaged graham cracker pie crust
Chocolate Glaze:
2 (1 ounce) squares semisweet chocolate
1/4 cup whipping cream
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DIRECTIONS
Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
Arrange raspberries on bottom of crust. Slowly pour 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 semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.
FOOTNOTES
Tip
Soften cream cheese in microwave on high 15 to 20 seconds.
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REVIEWS
Reviewed on Mar. 22, 2008 by
Mama Tiff-ahh-ny
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Mama Tiff-ahh-ny
Mar. 22, 2008
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.
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3 users found this review helpful
My family and I are very picky about our cheesecake. Everyone I have made this cheesecake for...
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Reviewed on Dec. 5, 2007 by
Laurie
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Laurie
Dec. 5, 2007
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.
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3 users found this review helpful
OMG!!! Absolutly Wicked! The best dessert I have ever made. A small dolup of whipped cream...
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Reviewed on Dec. 4, 2006 by
Liann
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Liann
Dec. 4, 2006
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.
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3 users found this review helpful
This cheesecake is heavenly. Much of it is gone already, and I just made it last night! I only...
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Reviewed on Mar. 28, 2005 by ma2724
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ma2724
Mar. 28, 2005
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.
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3 users found this review helpful
Made this for dessert after Easter dinner. It was pretty good, nice flavour, I think everyone...
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Reviewed on Aug. 11, 2006 by
Hanxnah
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Hanxnah
Aug. 11, 2006
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.
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2 users found this review helpful
I made this last night and it looked gorgeous.Instead of putting the fruit on the base i made...
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Reviewed on Mar. 6, 2005 by HOLLY
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HOLLY
Mar. 6, 2005
This cheesecake was wonderful, truely delicious. I hadnt made cheesecake much before but this one was really easy and seems to be becoming a regular feature of my cooking habits. Wasn't sure about the chocolate sauce tho, possibly as I made it with dark chocolate which had a rather overpowering flavour.
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2 users found this review helpful
This cheesecake was wonderful, truely delicious. I hadnt made cheesecake much before but this...
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Reviewed on Dec. 11, 2004 by MYCATSMYBABIES
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MYCATSMYBABIES
Dec. 11, 2004
This is the easiest cheesecake recipe I have ever tried. It comes out perfect every time and people that 'kind of like' cheesecake LOVE this one and beg me to make it every holiday season!
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2 users found this review helpful
This is the easiest cheesecake recipe I have ever tried. It comes out perfect every time and...
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Reviewed on Dec. 11, 2007 by rubrducke0
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rubrducke0
Dec. 11, 2007
Incredibly sweet, I took the advice of people saying to add extra flour and such, and instead of raspberries, I put in 1 cup of chocolate chips, and I didn't do the chocolate glaze. It still came out irresistible and tasty!
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1 user found this review helpful
Incredibly sweet, I took the advice of people saying to add extra flour and such, and instead...
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Reviewed on Feb. 22, 2007 by Amanda J
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Amanda J
Feb. 22, 2007
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.
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1 user found this review helpful
I made this for Valentine's day, and it was great! I used fresh raspberries, baked it in an 8...
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Reviewed on Nov. 24, 2005 by
MonkeyButt
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MonkeyButt
Nov. 24, 2005
The only fault I found with this cheese cake was the raspberries. So we ate around the them. But the rest of it was Soooo good! I'm making it today without raspberries for thanksgiving. May just use a raspberry or strawberry topping.
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1 user found this review helpful
The only fault I found with this cheese cake was the raspberries. So we ate around the them. ...
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