Thursday, March 1, 2007

Raspberry Swirl Cheesecake Pie

This is one of my favorite recipes - it's so easy to make low fat, and in general its very easy to make. It comes off of a Keebler graham cracker crust package.

1 8oz pkg cream cheese (use neufchatel cheese for a low fat version) softened
1 can sweetened condensed milk (use fat free for a low fat version)
1/4 cup lemon juice, divided
1 egg
1 graham cracker crust (chocolate or regular, can use low fat version)
1/2 cup seedless red raspberry preserves

Graham cracker crust in aluminum pie pan
Oven at 300

1.) In a small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of lemon juice. Add egg, beating until just combined.
2.) Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.
3.) Top with remaining cream cheese mixture and remaining preserves mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
4.) Bake at 300*F for 50-55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
5.) Garnish as desired. Store in refrigerator.

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