Raspberry Swirl Cheesecake
Originally found at Keebler
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3 Tbsp lemon juice
1 egg
1 Pie Crust (Graham Cracker or Chocolate)*
1/2 cup raspberry preserves
Beat cream cheese until fluffy. Gradually mix in sweetened condensed milk and 2 Tbsp lemon juice. Add egg, mixing until just combined. In a separate bowl, mix remaining tablespoon of lemon juice with raspberry preserves. Pour half of mixture into crust, then top with half the preserves. Top with remaining cream cheese mixture and remaining preserves. Use knife or 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 one hour, and refrigerate for at least three hours.
My Notes:
I definitely thought the amount of lemon juice they called for was a bit excessive; my cream cheese mixture was very runny going in, so when I put my raspberry preserves on top, they sunk into the batter. That might have had to do with the fact that I don't own an electric mixer, so I didn't really beat my cream cheese til it was fluffy. I also didn't have much control over them, so I couldn't really swirl them very easily.
It looks pretty good, though, all things considered. My stepmom made this in a chocolate crust, and it was amazing. I made it in a regular graham cracker crust, and it was still good.
*If you don't want to buy one (or can't find one that's kosher, take a package of graham crackers, crush them, and then mix with half a stick of melted butter and a tablespoon or so of sugar.
