Raspberry Swirl Cheesecake

This cheesecake is pretty easy to whip up, with the additional pluses of being tasty and pretty! Using a pre-made crust and just a few ingredients, it makes for a rich dessert.

Ingredients:

- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 tablespoons lemon juice
- 1 egg

- 1 9-inch pre-made graham or chocolate pie crust

- 1/2 cup seedless raspberry preserves
- 1 tablespoon lemon juice

Directions:

Preheat oven to 300 degrees.

In a small mixing bowl, use a hand mixer to beat the cream cheese on medium speed until fluffy.

Gradually beat in the sweetened condensed milk and 3 tablespoons lemon juice.

Add the egg, beating until just combined.

Pour half of the cream cheese mixture into the crust.

In a small bowl, combine the preserves and 1 tablespoon lemon juice. Spoon half of preserves mixture over the cream cheese in the crust.

Top with the remaining cream cheese mixture, then the remaining preserves mixture. Use a knife or narrow spatula to swirl the preserves into the cream cheese mixture.

Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

Garnish as desired. Whipped cream works nicely.