Yield: 10 Servings
Measure | Ingredient |
---|---|
1½ cup | Soft coconut macaroons* |
24 ounces | Cream cheese, softened |
¾ cup | Sugar |
4 eaches | Large eggs |
½ cup | Whipping cream |
½ cup | Sour cream |
2 tablespoons | Sweet sherry |
1 teaspoon | Vanilla |
10 ounces | Red raspberry preserves |
½ cup | Whipping cream, whipped |
1 x | Toasted slivered almonds |
Soft coconut macroon cookies crumbs. Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
Bake at 325 degrees F., 1 hour and 10 minutes.
Loosen cake from rim of pan; cool befroe removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted.
Strain to remove seeds. Spoon over cheesecake, spreading to edges.
Dollop with whipped cream; top with almonds.