raspberry swirl cheesecake

How To Make raspberry swirl cheesecake

• 1

  In a small bowl beat cream cheese at medium speed until fluffy. Gradually beat in sweetened condensed milk and 3 Tbs. of lemon juice. Add egg, beating just until combined. Pour half of cream cheese mixture into pie crust. In small bowl combine preserves and remaining lemon juice, Spoon half of preserves mixture over cream cheese mixture. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture. Bake at 300 degrees for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
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