Directions
1. Preheat oven to 300 degrees.
2. In a mixing bowl, beat cream cheese until fluffy. While still beating, add in sweetened condensed milk and the 3 tablespoons of lemon juice. Once combined, add egg and beat until just incorporated.
3. In a small bowl, mix the raspberry preserve with 2 teaspoons of lemon juice.
4. Pour half of the cream cheese mixture into the crust and drizzle half of the thinned raspberry preserve over it. Repeat one more time and then use a knife to swirl the raspberry preserve into the cream cheese mixture.
5. Bake for 50 to 55 minutes or until center is almost set. Cool for an hour before placing in the refrigerator for at least 3 hours before eating.
Serves 8.