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1 chocolate pie crust (6 oz)
1 package (8 oz) cream cheese softened
1 can (14 oz) sweetened condensed milk
1 egg
3 tablespoons + 1 teaspoon lemon juiec, divided
1/2 cup raspberry preserves
1. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
2. Pour half the batter into the crust. Combine remaining 1 teaspoon lemon juice with preserves in a small bowl. Spoon half the preserves over batter.
3. Pour remaining batter on top. Using knife, swirl reamining preserves itno a decorative pattern. Bake at 300F for 55 minutes. Cool. Refrigerate leftovers.
Hint: Soften cream cheese in microwave on high for 15-20 seconds.
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