Heat oven to 350 F. 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 unti lcenter is almost set. Cool. Chocolate Glaze: In small saucepan, over Low heat, melt 2 (1 oz.) squares semisweet chocolate with 1/4 cup whipped cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. (shown with fresh raspberries on each slice.) MC formatting by firstname.lastname@example.org Recipe by: Keebler Ready Crust/Eagle Brand recipe Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1093 (82%)|
|Amt Per Serving||% DV|
|Total Fat 121.4g||162 %|
|Saturated Fat 68.5g||343 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 417.5mg||128 %|
|Sodium 1163.9mg||40 %|
|Potassium 676.9mg||18 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 41.9g|
|Protein 24.9g||36 %|
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Calories per serving: 1336
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