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Raspberry Swirl Cheesecake Recipe


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     Raspberry Swirl Cheesecake

Category   Desserts - Breads
Sub Category   None

1 Ready Crust Chocolate Pie Crust (6 oz)
1 pkg (8 oz) cream cheese softened (soften cream cheese in microwave on high for 15 to 20 seconds)
1 can (14 oz) sweetened condensed milk (NOT evaporated milk)
1 egg
3 tbsp. plus 1 tsp. lemon juice, divided
1/2 c. raspberry preserves

Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tbsp. lemon juice; mix well.
Pour half the batter into crust. Combine remaining 1 tsp. lemon juice with preserves in a small bowl. Spoon half the preserves over batter.
Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool. Refrigerate leftovers.

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