Friday, September 25, 2009

BAKED RASPBERRY SWIRL CHEESECAKE PIE

1 chocolate crumb pie crust
1 pkg (8-oz) softened cream cheese
1 can (14-oz) sweetened condensed milk
1 egg
3 tbsp + 1 tsp lemon juice, divided
1/2 cup seedless raspberry preserves

In a medium mixer bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add the egg and the 3 tablespoons lemon juice. Mix well. Pour half the batter into the prepared crust. Combine the remaining lemon juice with the preserves in a small bowl. Spoon half the preserves over the batter. Pour the remaining batter over the preserve mixture. Using a knife, swirl the remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool before cutting.

Note: Leftovers need to be refrigerated.

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