1 package (8oz) cream cheese, softened
1 can (14oz) sweetened condensed milk
1/4 cup lemon juice, divided
1 egg
1 ready made graham cracker pie crust
1/2 cup seedless red raspberry preserves
1) In small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tbsp of lemon juice. Add egg, beating until just combined.
2) Pour half of cream cheese mixture into crust. In small bowl, combine preserves and remaining lemon juice. Spoon half of preserves mixutre over cream cheese mixture in crust.
3) Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
4) Bake at 300 degrees for 50 to 55 minutes or until center in almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
5) Store in refrigerator. YIELD: 8 servings
NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
1 can (14oz) sweetened condensed milk
1/4 cup lemon juice, divided
1 egg
1 ready made graham cracker pie crust
1/2 cup seedless red raspberry preserves
1) In small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tbsp of lemon juice. Add egg, beating until just combined.
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2) Pour half of cream cheese mixture into crust. In small bowl, combine preserves and remaining lemon juice. Spoon half of preserves mixutre over cream cheese mixture in crust.
3) Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
4) Bake at 300 degrees for 50 to 55 minutes or until center in almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
5) Store in refrigerator. YIELD: 8 servings
NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.