Tempting trifle cheesecake *** mm
10 Servings
Ingredients
| Quantity | 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 |
Directions
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.