Raspberry Swirl Cheesecake
Recipe Ingredients:
| 1 | graham cracker or chocolate pie crust (6oz) | |
| 1 | pkg | (8oz) cream cheese, softened |
| 1 | can | (14oz) sweetened condensed milk |
| 1 | egg | |
| 3 | Tbsp | +1 tsp lemon juice, divided |
| 1/2 | cup | raspberry preserves |
Recipe Instructions:
| 1. | Hint: Soften cream cheese in microwave on high for 15 to 20 seconds. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg & 3 Tbl lemon juice; mix well. |
| 2. | Pour half the batter into the crust. Combine remaining 1 tsp lemon juice with preserves in a small bowl. Spoon half the preserves over batter. |
| 3. | Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 for 55 minutes. Cool. Refrigerate leftovers. |
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