Tempting trifle cheesecakeú
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Soft coconut macaroon cookie crumbs |
| 24 | ounces | Philadelphia Brand Cream Cheese [softened] |
| ¾ | cup | Sugar |
| 4 | mediums | Eggs |
| ½ | cup | Sour cream |
| ½ | cup | Whipping cream |
| 2 | tablespoons | Sweet sherry |
| 1½ | teaspoon | Vanilla |
| 10 | ounces | KRAFT red Raspberry pre- serves |
| ½ | cup | Whipping cream [whipped] |
| Toasted slivered almonds | ||
Directions
DESSERT FROM CHEF FREDDY'S
FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING
To make the crust...
Press the macaroon crumbs onto the bottom of a 9" springform pan and bake it at 325ø for 15 min...
To make the filling...
Combine the cream cheese and sugar mixing at med. speed on an electric mixer until well blended... Add the eggs one at a time mixing well after each addition... Blend in the sour cream, whipping cream, sherry, and vanilla and pour over crust... Bake at 325ø for 1 hour and 10 min...
Loosen cake from rim of pan and cool before removing... Then chill...
To make and top the cake...
Heat the preserves in a saucepan over low heat until melted...
Strain to remove the seeds, then spoon over the cheese cake,spreading to the edges... Dollup with the [whipped] whipping cream and sprinkle with the almonds...
Typed for you by: Fred Goslin,Cyberealm BBS Watertown NY 315-785-8098