Ingredients:
1 Ready crust chocolate or graham cracker pie crust
6 oz cream cheese, softened
1 can (14oz) sweetened condensed milk
1 egg
3 Tbsp lemon juice
1 tsp vanilla extract
1 cup fresh or frozen raspberries
Chocolate glaze:
2 oz semi sweet baking chocolate
1/4 cup whipping cream
Directions:
Preheat oven to 350. With mixer beat cream cheese until fluffy; gradually 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 over fruit. Bake 30-35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze, chill. Garnish as desired. (I like to drizzle white chocolate on top) Refrigerate.
Chocolate glaze: In small saucepan, over low heat, melt 2 oz semi sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.
