Raspberry Swirl Cheesecake
Tracie Boellner
ingredients
- 8 oz. cream cheese, room temperature
- 14 oz. sweetened, condensed milk
- 1/4 cup lemon juice
- 1 egg
- 1 graham cracker pie crust
- 1/2 cup raspberry preserves
directions
- 1
Beat cream cheese until fluffy. Gradually beat in condensed milk and 3 Tbs. lemon juice. Add egg, beating just until combined. Pour 1/2 mixture into pie crust.
- 2
In a bowl, combine raspberry preserves and 1 Tbs. lemon juice. Spoon half this mixture over the cream cheese in the pie crust, swirling.
- 3
Top with remaining cream cheese mixture, then remaining raspberry mixture. Use a knife to swirl.
- 4
Bake for 50-55 mins. in a 300-degree oven. Cool for 1 hour. Refrigerate for at least 3 hours.
Source: Tracie Boellner
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