Raspberry Ribbon Cheesecake Pie

Name: Raspberry Ribbon Cheesecake Pie
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

8 ingredients

3 steps

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

1

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.
2

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.
3

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.