Tempting Trifle Cheesecake Recipe
Ingredients
| 1 1/2 cups soft coconut macaroon cookie crumbs | ||
| 3 8-oz. pkgs. Cream Cheese, softened | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| 2 tablespoons sweet sherry | ||
| Vanilla | 1 Teaspoon | |
| 1 10-oz. jar Red Raspberry Preserves | ||
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
| Toasted slivered almonds | ||
Directions
Press crumbs onto bottom of greased 9-inch springform pan.
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.
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.
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.
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.
Chef
