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Tempting Trifle Cheesecake Recipe
|Crumbled coconut macaroon cookies||1 1⁄2 Cup (24 tbs) (soft)|
|Cream cheese||24 Ounce, softened (3 packages, 8oz each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Sweet sherry||2 Tablespoon|
|Red raspberry preserves||10 Ounce (1 jar)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Toasted slivered almonds||1 Tablespoon|
Serving size: Complete recipe
Calories 5544 Calories from Fat 3290
% Daily Value*
Total Fat 371 g571.2%
Saturated Fat 204.3 g1021.3%
Trans Fat 0 g
Cholesterol 1985.5 mg
Sodium 3720.5 mg155%
Total Carbohydrates 469 g156.2%
Dietary Fiber 4.8 g19%
Sugars 307.2 g
Protein 84 g167.5%
Vitamin A 204.8% Vitamin C 1.7%
Calcium 106.6% Iron 38.8%
*Based on a 2000 Calorie diet
Bake at 325°, 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer 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° 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
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.