Raspberry Swirl Cheesecake

1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 egg
4 tablespoons lemon juice, divided
1 gluten free crust
1/2 cup raspberry preserves

In mixing bowl, beat cream cheese until fluffy. Beat in condensed milk until smooth. Add eggs and 3 tablespoon lemon juice, mix well. Pour half of batter into crust. Combine remaining 1 tablespoon lemon juice with raspberry preserves. Spoon half of raspberry mixture over batter. Pour remaining cream cheese mixture on top. Using a knife, swirl remaining preserves into pattern on top. Bake 45 minutes in 300 degree oven.