1 Pie crust
1 pkg Cream Cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1 Egg
3 tbsp plus 1 tsp lemon juice, divided
½ cup Raspberry preserves
Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 Tbsp. Lemon juice; mix well. Pour half the batter into the crust. Combine remaining 1 tsp lemon juice with preserves in a small bowl. Spoon half the preserves over batter. Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool. Refrigerate leftovers.
Another of those recipes that I’m not sure where I got it from, but I’m pretty sure I got it from KraftFoods.com. Easy and yummy, just note that it will fall a touch afterward, but still yummy! I used a Marionberry Jam instead of the Raspberry, as that is what I had in my fridge open and needing to be used up! It didn't have as many swirls as I thought, but it won't change the taste!
Another of those recipes that I’m not sure where I got it from, but I’m pretty sure I got it from KraftFoods.com. Easy and yummy, just note that it will fall a touch afterward, but still yummy! I used a Marionberry Jam instead of the Raspberry, as that is what I had in my fridge open and needing to be used up! It didn't have as many swirls as I thought, but it won't change the taste!
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