Difference between revisions of "Raspberry Swirl Cheesecake Pie with a Chocolate Crust"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Bake at 300°F for 55 minutes. | # Bake at 300°F for 55 minutes. | ||
# Cool. | # Cool. | ||
| − | # Garnish with whole raspberries and mint leaves. | + | # Garnish with whole raspberries and mint leaves. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Cheesecake Recipes]] | [[Category:Cheesecake Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
Revision as of 08:53, 6 May 2012
Description
Contributed by Catsrecipes Y-Group
- Makes 8 servings of raspberry swirl cheesecake pie.
Ingredients
- 1 ready chocolate pie crust
- 8 oz pkg cream cheese, softened
- 14 oz can sweetened condensed milk
- 1 egg
- 3 tbsp + 1 tsp lemon juice
- ½ cup raspberry preserves
Directions
- Beat cream cheese until fluffy.
- Beat in milk until smooth.
- Add egg and 3 tbsp lemon juice, mix well.
- Pour half the batter into the crust.
- Combine remaining lemon juice with preserves in a bowl.
- Spoon half the preserves over batter.
- Pour remaining batter on top.
- Swirl remaining preserves into a decorative pattern.
- Bake at 300°F for 55 minutes.
- Cool.
- Garnish with whole raspberries and mint leaves.
