cheesecake - raspberry swirl

How To Make cheesecake - raspberry swirl

• 1

  Beat cream cheese until fluffy, gradually beat in milk until smooth, add egg and 3 tbsp lemon juice, mix well. Pour 1/2 batter into crust.
• 2

  Combine 1 tsp. lemon juice and preserves in small bowl. Spoon half mix over batter evenly.
• 3

  Pour remaining batter on top. Spoon balance of mix on top. Using a butter knife, swirl preserves into decorative pattern. Bake at 300 for 55 minutes. Refrigerate for 2 hours before serving.
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