Raspberry Swirl Cheesecake Pie with a Chocolate Crust
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.
Garnish with whole raspberries and mint leaves.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Sweetened condensed milk Recipes