Actually more delicious
than any cheese-cake.
2 (3 oz.) packages of
cream cheese, softened
14 oz. can of condensed milk
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 pie crust (graham or regular)
1 cup raspberries
2 (1 oz.) squares of semi-sweet chocolate
1/4 cup whipping cream
raspberries for garnish
whipped cream for garnish
Preheat the oven to 350
degrees.
With an electric mixer,
beat the cream cheese until fluffy.
Gradually beat in one
14-ounce can of condensed milk until smooth. Add
egg, lemon juice and vanilla extract. Mix well.
Arrange 1 cup fresh
raspberries on bottom of pie crust. Pour cream
cheese mixture over the fruit. Bake for 30-35
minutes or until the center is almost set. Cool.
In a small saucepan over
low heat, melt squares of chocolate with
whipping cream. Cook, stirring, until thickened
and smooth. Remove from heat and spread mixture
evenly over top of cooled pie. Chill in
refrigerator.
If desired, garnish with
raspberries and additional whipped
cream.
