Raspberry-Swirl Cheesecake Pie
This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!6-8 ServingsPrep: 20 min. Bake: 1 hour + chilling
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons plus 1 teaspoon lemon juice, divided
- 1 egg, lightly beaten
- 1 graham cracker crust (9 inches)
- 1/2 cup seedless raspberry preserves
- Fresh raspberries and mint, optional
Directions
- In a small bowl, beat cream cheese and flour until smooth. Beat in
- milk and 3 tablespoons lemon juice. Add egg; beat on low speed just
- until combined. Pour half of the filling into crust.
- In a small bowl, combine preserves and remaining lemon juice. Drop
- two-thirds of the mixture by teaspoonfuls over filling; cut through
- with a knife to swirl. Top with remaining filling and preserves; cut
- through with a knife to swirl.
- Bake at 300° for 60-65 minutes or until center is almost set.
- Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish
- with raspberries and mint if desired.
- Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet