Beat cream cheese until fluffy. Beat in milk until smooth. Add egg and 3 tbs 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 degrees* for 55 min. Cool. Garnish with whole raspberries and mint leaves.
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