Ingredients for Cheesecake
- 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
- 1/2 cup frozen or fresh raspberries
- 1/2 cup frozen or fresh blackberries
- 6 ounces cream cheese
- 1 14-ounce can sweetened condensed milk
- 1 egg
- 3 Tablespoons lemon juice
- 1 teaspoon vanilla
Ingredients for Chocolate Glaze
- 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
- ¼ cup whipping cream (or milk)
Directions
- Preheat the oven to 350 degrees.
- Arrange raspberries and blackberries on the bottom of the crust (if using frozen berries, do not thaw; if using fresh, make sure they are not wet).
- Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well.
- Carefully pour on top of the raspberries.
- Bake 350 degrees for 30-35 minutes, or just until set. Cool completely.
- Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).
- Pour over the cheesecake. Chill several hours before serving.
*NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).
